Monday, April 24, 2017

Lime Curd




Lime curd. Mmmmm. I could eat it straight from the jar. I use it for so many things. Great on pavlova, in between layers of a cake, cupcake filling, tart filling, lime bars, or just a dab on a graham cracker makes a good snack. This is my own recipe. You can pretty much switch out lime for any type of citrus -- try grapefruit or tangerine -- it's seriously good too.


This curd brings back memories of eating key lime pie with Eden and Claire.  It was one of our favorite Sunday afternoon desserts.  

1/2 cup butter (1 stick), cut into 8 slices
3/4 cup sugar
1/2 cup fresh lime juice
2 tspfinely grated lime peel (i use a micro - plane grater)
1/8 tsp salt
5 large egg yolks

In a small bowl, whisk together eggs and sugar until well blended.
Whisk in lime juice, zest and salt.

Place the mixture in a heavy saucepan over low heat and stir fast and constantly with a wooden spoon until the sugar is completely dissolved and the mixture has thickened until it is creamy in texture like a sauce.

Add the butter one tablespoon at a time until melted and the mixture becomes smooth.  The curd is done when it coats the back of a spoon.

Strain the curd through a fine mesh sieve into a medium bowl or jar to remove zest pieces and any clumps.

Tightly seal bowl with over or cling wrap and place in the refrigerator until completely cooled.


Tips: Make sure you keep the temperature on the stove medium low or the eggs will scramble and you end up with chunks in your curd.  Don't use key limes or you will kill yourself squeezing 1/2 cup juice.  I use the bigger ones.  Depending on the season and quality of limes, it takes about six  to get 1/2 cup of juice.