Connect with Us: Foodservice

Cranberry Lime Curd Recipe

This cranberry lime curd recipe was the winner in our blogger recipe contest! Recipe courtesy Emily of West of the Loop.

Servings: 32

Active time: 30 minutes

Total time:


  • 3 c cranberries
  • 3/4 c water
  • zest and juice of 1 lime
  • 6 Davidson's Safest Choice® pasteurized egg yolk(s)
  • 1 c sugar
  • 3 oz butter, softened


  1. Combine cranberries, water, and lime juice and zest in medium saucepan over medium heat. Cook until cranberries have broken down, about ten minutes.
  2. Pour cranberries into fine-mesh sieve set over large bowl and stir with spatula until skins and seeds are left in sieve and cranberry purée in the bowl.
  3. In medium saucepan, combine egg yolks and sugar; whisk until lightened in color.
  4. Add cranberry puree and heat over medium or medium-low heat, stirring constantly until mixture thickens and coats the back of a spoon, about ten minutes. (Do not allow the mixture to boil.)
  5. Remove from heat and pour curd into fine-mesh strainer set over a bowl. Use spatula to gently push curd through the sieve leaving behind any pieces of cooked egg.
  6. Stir in the softened butter and continue to stir until butter has melted.
  7. Pour into clean jar. Refrigerate until needed.

Post a Review

Be the first to review this recipe!


  • A new take on Strawberry Shortcake - Milk Chocolate Strawberry Shortcake with Marshmallow-Crème Fraîche Ice Cream Recipe More Dessert Recipes
  • Sweet Potato Cookies with Browned Butter Glaze recipe - a delight for any cookie lover! More Fall Recipes
  • Light, flaky, and sweet lavender scones with lemon curd recipe! More New Year's Brunch Recipes
  • Chocolate Peppermint Pie recipe - a great go-to #holiday dessert! ☃ More Winter Recipes

This recipe is also tagged as:

Pasteurized equals peace of mind

Davidson's Safest Choice® pasteurized eggs taste great and are safe for all your favorite egg dishes! Davidson's gentle water bath pasteurization reduces the risk of Salmonella in eggs without changing the nutrition or flavor. In fact, Davidson's pasteurized eggs have earned the Seal of Approval for exceptional flavor and culinary performance from the American Culinary Federation (ACF).

The Raw Egg Risk

Davidson's eggs aren't just good for sunny-side up or poached eggs. Consider all the recipes that feature raw eggs, like eggnog, Caesar salad dressing, raw cookie dough, custard and more. Take homemade ice cream, for example. Over a four-year period, more than 500 illnesses in the US were traced to Salmonella bacteria in homemade ice cream, according to the CDC. The ingredient at fault? Raw or undercooked eggs.