Lime curd
What do you do when you end up with a five-pound bag of limes? I used them to make several batches of lime curd, which can be stored in the freezer for 3 - 4 months and pulled out for a quick dessert. It's a perfect accompaniment for gingerbread or cookies, between cakes layers, or as a pie filling. This recipe is very simple, but versatile and elegant. Remember to zest the limes before juicing.
| Recipe makes | Active time | Total time |
|---|---|---|
| Special equipment needed |
|---|
| Zester |
| Juicer |
| Whisk |
| Medium saucepan |
| Metal mesh strainer |
| Variations |
|---|
| • Use lemons instead of limes. |
| • Add more sugar if it is too tart. |
| Ingredients |
|---|
| 3 eggs |
| 1/4 cup lime zest, from about 5 limes |
| 3/4 cups lime juice, from about 5 limes |
| 1/2 cup sugar |
| 6 tablespoons butter, cut into 6 pieces |
| Storage |
|---|
| • Cover with plastic wrap directly on the surface of the curd. Refrigerate 3 - 4 days or freeze 3 - 4 months. |
| Instructions |
|---|
| • Crack the eggs into a medium saucepan. Whisk to lightly combine. |
| • Add the zest, juice, and sugar to the pan. Whisk to combine. |
| • Cook over medium heat 8 - 9 minutes until thickened. If you start seeing little white specks, pull it off the heat immediately. These are the egg whites cooking. Remove from the heat. |
| • Stir in the butter, 1 tablespoon at a time, until all the butter is incorporated. |
| • Pour the mixture through a mesh sieve to remove any lumps, pressing down on the solids with the back of a spoon. |
| • Immediately cover with plastic wrap and press down so that the plastic wrap is directly on the curd. See picture below. |
| • Refrigerate or freeze if not using immediately. |
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