Lime Curd

A few days ago, my hubby brought back a bag of limes, given by his boss, from his father's lime tree. I was all smiles, as I was actually thinking of getting some limes just a couple of days before! Now that I have a basketful of fresh limes, the first thing that came to mind was lime curd!

A basketful of fresh limes

Ingredients for the lime curd : egg, lime juice, butter, sugar and lime zest (last three items not in the photo). Half cup of lime juice is required, and I have used about 8 limes of various sizes.

Four egg yolks and two whole eggs are mixed with some sugar and the juice until well combined. This mixture is then cooked over medium low heat for about 8 minutes until mixture is thick and coats the back of the spoon. Strain into a small bowl, add the butter, a piece at a time until melted and well combined. Stir in the lime zest. Let cool completely.

Store in a jar and keep refrigerated.

Colour is a beautiful sunny yellow due to the egg yolks, looks like lemon curd, but the taste is definitely "lime-y", with the bits of lime zest throughout the curd! :)

Silky smooth curd, thanks to the addition of butter. This is very yummy! Watch out for my next post when I used it for some bakes.

Lime Curd

(adapted from "Martha Stewart's Pies & Tarts")

4 large egg yolks

2 large whole eggs

3/4 cup sugar

finely grated zest of 2 limes

1/2 cup fresh lime juice

4 tablespoons unsalted butter, cut into small pieces

Whisk together egg yolks and whole eggs. Combine with sugar and lime juice in small saucepan. Cook over medium-low heat, stirring constantly, 8 to 10 minutes, or until mixture is thick enough to coat the back of the spoon.
Stir to cool slightly. Strain into a small bowl; add butter, a piece at a time, stirring until smooth. Stir in zest, let cool completely. Cover with plastic wrap; refrigerate until chilled, 30 minutes or up to to 2 days. (this is to be used in one of Martha's tartlet recipes, I store the cooled curd in a jar and keep refrigerated).

#73/100