Wednesday, May 25, 2011

Delicious Delicious Lime Curd

Last year, for my cousin's wedding shower, I decided I needed to be ambitious and make Martha Stewart's Meyer Lemon Cupcakes from scratch. Making cupcakes for 50 people is exhausting, and I was so glad I cheated and bought lemon curd. Thinking on it more though, I felt I really should give the lemon curd a try, but maybe with limes, since I love limes even more! This is my Lime Curd recipe, based on Martha's Meyer Lemon Curd recipe. It's delicious in cupcakes, or on scones, or poundcake, or pancakes, or just straight from a spoon! I think I'm going to try some at the bottom of some panna cotta. I'm sure the creaminess would perfectly offset the tart limeyness. 

Lime Curd


1/2 Cup of Sugar
Zest of 2 Limes
2 Eggs
2 Egg Yolks
1/2 Cup of Fresh Squeezed Lime Juice
2.5 Ounces of Chilled Butter, Chopped into Small Cubes

Instant Thermometer
Fine Mesh Strainer

In a mortar and pestle, grind your zest into your sugar. If you don't have a mortar and pestle, you can make do with a bowl and the back of a spoon. Prepare a bowl with ice water and set aside. Fill a saucepan or double boiler with water and bring to a simmer. Place a heat proof bowl on top and add your sugar, eggs and egg yolks. Whisk constantly. When the sugar has dissolved, add your juice and whisk until the mixture reaches 160 degrees. Remove from heat and add your butter one piece at a time. Once your butter is incorporated, put the mixture through a fine mesh strainer. Store the curd in a sealed container until ready for serving.

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