Lime Curd Recipes

LIME CURD

Steps:

• Finely grate the zest of 6 limes and squeeze the juice.
• Cut the butter (100g) into cubes.
• Lightly beat the eggs (4 eggs) and place them into a saucepan with the caster sugar (200g) and lime juice and zest. Mix together.
• Place the pan on the hob over a low heat. Whisk regularly until the curd has thickened. It should leave a coating over the back of the spoon when lifted out.
• Once thickened, remove the lime curd from the heat. Add the butter and whisk until the butter has melted.
• Pass your lime curd through a sieve to remove the pieces of lime zest.For best results, I recommend storing the curd with the zest left in and the passing it through a sieve just before using. This will allow the flavour to develop.

LIME CURD

Steps:

• Whisk the sugar, 1 tablespoon lime zest, the lime juice and salt in a medium saucepan. Whisk the whole eggs and yolks in a small bowl, then whisk into the lime mixture.
• Cook the mixture over medium heat, whisking constantly, until it¿s thick like pudding, 6 to 8 minutes. Remove from the heat and whisk in the butter a few pieces at a time until incorporated.
• Strain the mixture through a fine-mesh sieve into a small bowl, pushing it through with a rubber spatula. Press plastic wrap directly onto the surface to prevent a skin from forming; let cool to room temperature. Stir in the remaining 1 teaspoon lime zest. Cover and refrigerate until completely set, at least 4 hours and up to 5 days.

FRESH LIME CURD

Steps:

• Place the sugar, butter, lime juice, lime zest in the top of a double boiler; stir over medium-high heat until butter melts. Mix 2 tablespoons hot lime mixture into the eggs and stir to blend.
• Reduce heat to medium until water simmers. Slowly whisk egg mixture into the lime mixture. Cook over the double boiler until lime mixture thickens and coats the back of a wooden spoon, 20 to 25 minutes. Cool slightly and spoon into a clean, glass jar. Cover and refrigerate.