Sunday, April 17, 2011

Lime Curd

Lime Curd 

3 large eggs
1/3 to 1/2 cup of sugar
Zest of 1 lime
1/2 cup of fresh lime juice
6 tablespoons (3/4 sticks) unsalted butter, cut into small pieces
1/2 teaspoon of vanilla


1. Whisk the eggs and sugar in saucepan until a light lemony color.  Alternatively this can be done in a stand mixer and then added to the saucepan. This will take a minute or two in the mixer and more if doing by hand.  Add in the zest, lime juice and pieces of butter.
2. Place saucepan over medium heat and constantly whisk mixture until it starts to thicken.  Allow it to come to a simmer for a couple of seconds and remove from heat.  Add vanilla here if you choose to.  Cool to room temperature and then place in a container in the frig. It will thicken more as it cools down. makes about 1 1/4 cups
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