Lime Curd Recipe Uk

I was recently asked by Harts of Stur if I’d like to road test one of their products, the KitchenAid Artisan Power Plus Blender, so after biting their hand off, I decided to make 5 Minute Lime Curd in it!

My Granny’s Quick Lemon Curd (see link below) is the quickest curd recipe I’m aware of so with the 3.5 peak HP of the KitchenAid blender I set myself the challenge of making the quickest power blender curd.

Unlike standard blenders the KitchenAid Artisan Power Plus Blender spins so fast that the friction causes heat to build up which is perfect for making curd.

Homemade Lemon Curd

To make the Lime Curd you turn the dial on the KitchenAid blender gradually to full power (11) for 4 minutes to mix and heat up lime juice, eggs, lime zest and sugar.

Then you turn down the speed to 6 to reduce the froth and gradually add the cubed butter, blending for a further 30 seconds.

The resulting curd is potted up into hot sterilised jars and will thicken on cooling. So simple and with no danger of over-heating or spoiling your curd!

Coconut Lime Curd (vegan)

There are 3 pre-set functions for making juice, smoothies and soup plus a cleaning cycle. I tested out my Cream of Tomato & Basil Soup which worked really well.

I also know this is the ideal blender for making my One Ingredient Crunchy Peanut Butter as I broke my last blender making this recipe!

My daughter loves Frapuccinos at Starbucks so she was soon throwing ice, cold milk, coffee and various flavourings in the KitchenAid Power Plus to make her own version. The ice crushing ability is such a game changer!

Vegan Lime Curd Cookies

I love the fact that the BPA-free Tritan thermal control jug stays cool to the touch even when the contents are piping hot.

The cleaning setting is great for getting the jug free of most or all of the stuck on food and is also dishwasher safe along with the lid and flex edge tamper (a stick for pushing food down).

I am so impressed with the design and build of the KitchenAid Artisan Power Plus Blender, the base is made of die cast metal so there’s no danger of it moving around while in use.

All Year Round Lemon & Lime Curd Tart

However, if you need to pick it up there are 2 handy recesses at the base either side to enable you to carry it more easily (it is heavy).

If you have a KitchenAid Artisan Power Plus Blender then you can adapt these recipes using my 5 Minute Lime Curd method:

I’m really looking forward to testing out more recipes in the KitchenAid Artisan Power Plus Blender as there are so many more things it can do!

Easy Lemon & Elderflower Curd

I was very pleased with the speedy job it did of my Lime Curd and the hands free time it gave me. Check out Harts of Stur for their latest offers on this range.

5 Minute Lime Curd is a super quick, delicious and tangy curd made in a power blender. Perfect for spreading or using in cakes and bakes!

Sterilise jars by washing in hot soapy water (or take straight from dishwasher), fill with boiling water, empty and then place in oven for 20 minutes at 140°C where you leave them until the curd is ready. Washed lids should be sterilised with boiling water and then left to drain. If you don’t have a power blender then follow the instructions in my Granny’s Quick Lemon Curd post (see link above).You’re just 4 ingredients and 10 minutes away from luscious homemade lemon curd. This creamy, sweet and tangy lemon spread is so much better than shop-bought and is perfect for topping everything from scones to pancakes.

Easy Homemade Lemon Curd Recipe

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Creamy, buttery, sweet, spreadable lemon – that’s the best way to describe this homemade lemon curd. This is a simple recipe you can have ready in minutes too.

Imagine things like lemon slice or lemon meringue pie or lemon curd mousse and, if they get your mouth watering, then you need to make this curd immediately.

Elderflower & Lime Curd

Lemon curd is a spread made from lemons, butter, sugar and eggs that originated in England. With an intense lemon flavour and it’s spreadable form, it’s used for topping toast and pancakes and also as fillings for pies, tarts and cakes.

While researching and testing for this recipe, I came across comments like – My curd is too runny. My curd is not thickening. Why is my curd grainy? So, Idecided to make a little troubleshooting guide.

You may have added too much liquid, although if you stick to the ratios in this recipe, that won’t be a problem. In that case, it may be that you have not cooked the curd quite long enough. The fix? You can actually put it back on the stove and cook it a little longer until it coats the back of a spoon and you can draw a line through it that doesn’t run.

How To Make The Perfect Lemon Curd

Remembering that curd is not meant to be thick like a set custard, it may be that it wasn’t cooked long enough (see above). If you still want it thicker, try adding in another egg yolk (making sure to cook it through as per the instructions).

In my research, I felt sorry for the cooks who were saying my curd turned grainy after refrigeration and, despite them knowing it was not due to the eggs scrambling, the only responses they were getting were “sounds like your eggs scrambled”.

My answer to this? Not necessarily true. You will know if your eggs have scrambled. You can see it in the warm curd as you pour it into your jars and they don’t scramble by themselves in the fridge overnight.

Tangy Lemon & Lime Curd

The sciency reason: It’s likely the graininess is caused by the breakdown of the emulsification – ie: the fats (in this case butter) and liquids (lemon juice here) not emulsifying properly or that emulsification breaking. This can be caused by not whisking and agitating the mixture enough or by overheating or a combo of both. In any case, I tested this out and it can be fixed. Yay!

Add one egg yolk and 1 tablespoon of the juice (in this recipe, lemon juice) to a saucepan and whisk them together fully. Turn the heat on the lowest possible setting. Add one tablespoon of your cold curd back to the pan. Whisk it in well. Continue to do this until all the curd is added back. Now heat it to 75C / 170F on a thermometer or to the point that the hot curd will coat the back of the spoon again. Pour it back into your jars and refrigerate again.

With a bold lemon flavor in a spreadable consistency, homemade lemon curd is a magical ingredient you can use in any number of recipes or as a topping for so many treats.

Granny's Quick Lemon Curd

This easy lemon curd will keep in the refrigerator for up to 3 weeks unopened, if stored in a sterilised jar. I love using these small weck jars. Once opened use it up within 7-10 days.

Lemon curd can be frozen for up to 3 months. Freeze it in ice cube trays, then transfer to an airtight container once solid. This means you can defrost just as much as you need.

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Pine Lime Curd Recipe

You're just 4 ingredients and 10 minutes away from this creamy, sweet and tangy homemade lemon curd. So much better than shop-bought, even quicker and perfect for topping everything from scones to pancakes.

Have you tried this recipe? Don’t forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.

This post may contain affiliate links that earn me a small commission for my referral, at no extra cost to you. Thank you for supporting Sugar Salt Magic.After perfecting my lemon curd recipe a couple of weeks ago, I thought I’d have a go at adapting the recipe for other flavours.

Lemon Curd Cheesecake Recipe

First up, we have delicious lime curd. Adapting the recipe to make lime curd was simple, all you need to do is switch the four lemons listed in the lemon curd recipe for six limes (as limes are smaller).

The other slight difference to my lemon curd is that in that recipe I said it’s up to your personal preference whether you choose to sieve the curd (my recommendation is to pass it through a sieve just before serving to get the best flavour and super smooth texture).

Secondly, it turns out that when it comes to food I’m extremely shallow and all about appearances. Unsieved lime curd doesn’t look like

Easy Homemade Key Lime Curd Recipe

. It looks like tartare sauce, and my brain struggles with matching the look and the taste of the two. It clashes. Simply sievingthe curd makes it