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Lime Curd
| Yield | |
|---|---|
| Source | Adapted from Joy of Baking |
| Prep time | 30 minutes |
| Recipe Tags |
Description
Science has determined that people (with whom I work) like lime bars better than lemon bars, so I assume they'll also like lime curd better than lemon curd.
Ingredients
| 2 | eggs | |
| 2 | egg yolks | |
| 1⁄3 | c | lime juice (fresh-squeezed should really be used) |
| 3⁄4 | c | sugar |
| 4 | T | butter (half a stick, cut into small pieces) |
| 1 | T | lime zest (finely grated, 2-3 limes' worth, adjust to taste) |
Instructions
Although not necessary, the following equipment will make for a smoother-textured curd (without them, prepare for a few bits of cooked egg):
- Double boiler, or a bowl large enough to place on a pot of simmering water without the bowl bottom touching the water. If using neither, use a heavy-bottomed pot.
- Fine mesh strainer
Combine eggs, egg yolks, lime juice and sugar in top of double boiler (if using, or the bowl, or just your plain pot). Bring the water in the boiler to a simmer (or if using just the pot, heat over low heat). Stir constantly (a whisk is handy with either method, but essential if you're not cooking over indirect heat) until all sugar is dissolved and the curd thickens to a sour cream consistency (about 10 minutes in a double boiler, possibly faster on direct heat). Remove from heat and stir in the butter, one chunk at a time, making sure each piece is melted before adding the next. Pour the curd through the strainer into a bowl (or whatever you're planning to store the curd in), stirring or pressing on the curd as necessary to force it through. Add the lime zest to the curd and stir to mix (alternatively, you can mix the zest with the sugar, then strain it out, but I prefer to leave it in). Curd will thicken upon cooling. Use (see below), refrigerate for up to a week, or freeze for several weeks.
Use lime curd as a spread for scones, muffins, toast or spoons. It also works quite well as a filling for a layer cake (cake and curd must be completely cool, and for peace of mind, pipe a barrier of stiffer frosting around the cake edge), fresh fruit tart base, or baked citrus tart (spread into a parbaked tart crust, then bake at 350 for 5-10 minutes until the curd sets a little). Lemon or sour orange juice and zest can be swapped in directly for a different flavor. Sweet orange juice makes lousy curd. Grapefruit juice might work well, but I'd cut the sugar by at least half.
