Lime Cornstarch Egg Curd

I am absolutely thrilled to share with you the incredible taste experience that is Lime Cornstarch Egg Curd!

This tasty dessert is a masterpiece of flavors and textures.

The smooth, velvety consistency of the curd paired with the tangy and refreshing notes of lime.

It creates a taste sensation that will make your taste buds dance with delight.

My simple recipe will guide you through the process, making it easy and hassle-free to prepare this flavorful cream.

Lime Cornstarch Egg Curd - VIDEO RECIPE

With its velvety texture, pleasant taste, and subtle lime aroma, even a basic sponge cake will be transformed into a heavenly delight!

To avoid an overpowering taste, it’s best to combine lime with other citrus fruits like lemons when making the curd.

Diluting the lemon and lime juice with a little water will create a delicate citrus cream with gentle lime undertones.

This variation of lime curd is also more cost-effective, making it a treat for all lovers of exotic fruits!

Lime Cornstarch Egg Curd - VIDEO RECIPE

You can make a fabulously delicious Lime Cornstarch Egg Curd in no time at all!

Wondering where to use it?

This delightful homemade cream pairs perfectly with cakes and more, offering a delightful citrus twist.

Golden puff pastry puffs filled with this cream will make a stunning addition to your table.

Meringue enthusiasts will adore Pavlova with lime curd, as the sweetness of the meringue perfectly complements the cream’s pleasant tanginess.

Lime Cornstarch Egg Curd - VIDEO RECIPE

Not only are sponge cakes a delightful pairing with this fabulous cream, but no-bake biscuit cakes also benefit from its addition.

This incredible 3-ingredient no-bake biscuit cake is particularly scrumptious when paired with curd.

Additionally, you can create a fluffy Japanese Souffle Cheesecake and top it off with the citrus cream.

It’s so tasty and easy to make that you’ll be licking your fingers in delight!

Treat your family to these incredible delights and indulge in their joy.

how to cook Lime Cornstarch Egg Curd?


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To start, grab a fine grater and zest the lime. Make sure to get all that flavorful zest!


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Next, squeeze the juice from both the lemon and lime. Get as much juice as you can!

TIPS: Looking to get every last drop of juice from your lemons and limes? Well, you’re in luck! There are a couple of handy methods you can try. First off, if you happen to have a citrus juicer, that’s the way to go. It’s super convenient and ensures you get the most juice out of your oranges. But fear not if you don’t have one! A simple fork can do the trick too. Just poke and twist it into the orange flesh, and voila! You’ll have some freshly squeezed juice in no time.


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Now, it’s time to strain the citrus juice. Use a fine sieve to get rid of any pulp or seeds.


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In a medium bowl, whisk together the sugar, lime zest, cornstarch, and salt. Mix it all up until it’s well combined.

TIPS: When you’re making curd, it’s crucial to stir the mixture until the starch is completely dissolved. This way, you’ll end up with a nice, thick curd without any annoying lumps. Trust me, it makes all the difference!


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Gradually add the lemon and lime juice, along with some water. Give it a good stir to make sure everything is nicely blended.


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Time to add the eggs and egg yolks! Whisk them into the mixture until it’s nice and smooth.


Lime Cornstarch Egg Curd - VIDEO RECIPE

Place the bowl over a pan of simmering water.

TIPS: To properly create a water bath (a pan of simmering water), place the bowl on a saucepan with gently simmering water. Make sure the bottom of the bowl doesn’t touch the water.


Lime Cornstarch Egg Curd - VIDEO RECIPE

Cook the citrus mixture over medium heat for about 5-10 minutes. Keep stirring it constantly until it thickens up nicely. Once it’s thickened, remove it from the heat.


Lime Cornstarch Egg Curd - VIDEO RECIPE

Strain the curd through a fine sieve to get rid of any lumps or bits. Then, give it a good whisk for about a minute.


Lime Cornstarch Egg Curd - VIDEO RECIPE

Now, it’s time to add the butter. Gradually add it into the curd, stirring until it’s completely dissolved. Yum! Let the curd cool down to room temperature.

TIPS: Got some leftover curd that you want to save for later? No problem! Just grab a glass jar, pour the curd in, and seal it with a lid. Pop it in the fridge, and it’ll stay fresh for whenever you’re ready to use it. Easy peasy!


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Once it’s cooled, cover it with cling film and pop it in the fridge. Let it chill until it’s completely thickened and cooled.

TIPS: Nobody likes a film forming on their curd, right? To avoid this pesky issue, make sure to cover your curd properly. Whether it’s with a lid or some plastic wrap, just ensure that no air can get in and create that unwanted film. Your curd will stay smooth and delicious!


Lime Cornstarch Egg Curd - VIDEO RECIPE

And there you have it! Your delicious Lime Cornstarch Egg Curd is ready to be used. You can spread it on cakes, pies, or pastries. Enjoy every bite!

TIPS: If you’re wondering how long you can store curd, the answer is simple. Keep it in the fridge, but don’t let it hang around for more than a week. After that, it’s best to bid farewell to your curd and make room for some fresh goodies.

Lime Cornstarch Egg Curd


  • Sugar – 1/2 cup (100 g)
  • Eggs – 2 pcs. (100 g)
  • Egg yolks – 2 pcs. (40 g)
  • Lemon juice – 1/5 cup (50 g)
  • Lime juice – 1/5 cup (50 g)
  • Water – 2 tbsp. (30 g)
  • Lime zest – 1/2 tsp. (2 g)
  • Corn starch – 1 tbsp. (8 g)
  • Salt – 1/6 tsp. (1 g)
  • Butter – 1/3 cup (60 g)

Cooking steps:

  1. Using a fine grater, remove the zest from the lime. Squeeze juice from lemon and limes. Strain the resulting citrus juice through a fine sieve.
  2. In a medium bowl, combine sugar and lime zest, cornstarch and salt. Stir until the starch dissolves. Gradually add lemon and lime juice, water, and stir. Add eggs and egg yolks, whisk until smooth.
  3. Place the bowl over a pan of simmering water so that the bottom of the bowl does not touch the water. Cook the citrus mixture for 5-10 minutes over medium heat until thickened, stirring constantly. Remove from heat.
  4. Strain the resulting curd through a fine sieve, then whisk for 1 minute. Gradually add finely chopped butter into the curd, stir until the butter is completely dissolved. Cool to room temperature.
  5. Cover the cooled curd with cling film in contact and put it in the refrigerator until completely cooled and completely thickened.


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