Hurry……and go get some cherries
this cherry lime curd is AMAZING!
It’s deliciously creamy and a little tangy but sweet all at the same time,
and you will want to eat it right off the spoon!
It’s perfect with scones and I’ll be sharing my new favorite scone with you very soon.
This cherry lime curd is great on ice cream if you can manage not to devour the whole jar before you have time to grab and ice cream scoop and dish!
It’s also wonderful on pancakes, waffles, muffins and on plain yogurt.
How to make Cherry-Lime Curd
Ingredients
- 1 cup fresh cherries pitted and cut in half
- ½ cup sugar
- ½ lime juiced
- 3 egg yolks
- 4 tablespoons butter
Instructions
- In a saucepan combine lime juice, cherries, and sugar on medium to medium-high heat and bring to a boil for 2 minutes
- strain mixture through a fine strainer and press down on the cherries until only the skin is left in the strainer
- whisk egg yolks and slowly add the cherry mixture to it whisking continually until all incorporated, return mixture to heat and melt in the butter while whisking until it thickens (coats back of a spoon)
- remove from heat and let cool
ok, there is a hint of the scone I made to go with the cherry lime curd….ok, I’ll start writing the recipe for that one now!
…Here it is Fresh Cherry Scone Recipe
TidyMom says
oh i bet this is good Diane!!
Alexis @ Upside Down Pear says
I’ve only had lemon curd before, but I love the flavor of cherry lime! I’m definitely going to have to try this. I bet it would be good on my morning yogurt!
Dee Anna says
Hi there–is that juice of 1/2 lime, or is the word “cup” missing? Thanks so much–can’t wait to try this!!
Diane says
1/2 a lime, juiced (about two teaspoons of juice)
Shaina says
This is gorgeous. The color is amazing, and I already have a list going of what I would smear it on.
Izzy says
What type of cherry did you use, tart or sweet?
Diane says
Sweet cherries 🙂
DD says
The instructions say to add the sugar when cooking the lime juice and cherries, then it says to add sugar slowly with egg yolks…do you add 1/2 the sugar first then the rest later??
Thanks
Diane says
I think the wording I wrote is confusing, I meant to say add the “sugar and cherry mixture” to the egg yolks, not add more sugar. I will adjust the wording to say cherry mixture. I hope that is more clear.
Carla Pilgrim says
Is this something I could make and put into jars to keep as freezer preserves? Would be nervous because of the egg yolks…
Diane says
I haven’t frozen it, but you can certainly give it a try. I did a quick google search and it appears that people do freeze curd with good results.