love a good margarita.   It can be frozen slushy-style or on the rocks with salt or without; it can be a tangy lime flavor, bright pink strawberry or mouth puckering passion fruit.  As Cinco de Mayo approaches, the marvelous margarita has been immersed in my brain, and then the light bulb went off!  The flavors I love in one of my favorite drinks are the same in many silky fruit curds.  I decided this year, if I don’t raise a glass filled with the frozen concoction, I’ll take this festive time to another level with a smooth, silky Margarita Curd.


Working with traditional margarita flavors — lime, sugar, tequila and a splash of triple sec; everything is  blended together with eggs and butter creating a creamy topping that begs to accompany just about anything you want or eaten right out of the bowl.   This curd plays the role much like a south of the boarder zabaglione when spooned over ripe strawberries or drizzling down scoops of vanilla ice cream. Perhaps better yet, the sumptuous curd can sit atop a gorgeous pavlova or settle it into nests of sugary meringue.  I will provide a bit of caution, start slow with the liquor and add to taste, as this treat just might get you tipsy with each taste!

Cinco de Mayo Margarita Curd

A wonderful riff on my lemon curd, this recipe is fast and deliciously easy! A couple of notes: 1) make sure your butter is nice and cold. 2) as you heat the mixture, watch it carefully so the eggs don’t “scramble” and if they do, you can use a mesh sieve to strain the cooked curd. 3) remember you can always add more liquor to taste.


  • 1/2 tablespoon grated lime rind

  • ½ tablespoon grated lemon rind

  • ¾ cups sugar

  • 2 large eggs room temperature

  • 2/3 cups fresh lime juice

  • 2 tablespoons butter cold

  • 1.5 oz white tequila

  • 1/2 oz orange liqueur triple sec


  1. In a medium saucepan, over medium heat, combine the first three ingredients, stirring with a whisk. Cook until the sugar dissolves and the mixture becomes lighter in color.

  2. Whisk in the fresh juice and the butter and continue whisking for 5 minutes, or until the curd thickens and coats the back of a spoon. The curd will thicken as it cools. Use right away or store in a bowl or jar with plastic wrap on top. Will keep for 1 week.