Surrounded by thick forest, with trees so big you couldn’t wrap your arms around them. The forest floor a cushion of moss, wild flowers and fallen leaves. Rays of sunlight streaming through the tree tops like something out of a child’s fairytale. It was a little slice of heaven.
That was 18 years ago.
It was where I grew my first garden and had fruit trees. Where the passion for growing my own food was ignited. Where I read as many books as I could to learn how to can and preserve everything I was growing.
Along with all the pickles and jams I made, my most cherished jars were the 9 liter jars of apple pie filling made from the tree out back.
This recipe is super easy all the work is in the prep, but once the apples are peeled the rest of the job is breeze.
And there are limited ways to truly enjoy the flavors of lemon and lime.
I have preserved them both with spectacular results but this time I was looking for something sweet. Curd immediately came to mind.
It is quick and easy to make and can be enjoyed a number of ways. In tarts, spread between layers of cake, as a filling for Macarons or even with a spoon straight from the jar!
After I made the curd I jarred and processed it like I would with a jam or a jelly. This is completely optional. I wanted to be able to store it long term without needing refrigeration.
1 1/2 cups of sugar
2/3 cup of lemon juice
8 tablespoons of butter
2 tablespoons of lime zest
Using warm water and a tiny squirt of soap wash your limes and rinse very well. Using a microplane or the fine side of a box grater remove the zest from the limes.
You will have more then the 2 tablespoons of zest required for the recipe. Toss the leftovers into some salt to use for rimming glasses for lime margaritas!
Now you can juice the limes. It is important to remove the zest while the limes are still whole. It becomes quite difficult to zest them once they are cut and juiced.
Place a small pot half full with water on the stove on medium high heat. Bring to a simmer. Place the juice, eggs and sugar in a stainless steel bowl and whisk until combined. Place the bowl on top of the simmering pot. Cook, stirring constantly until it becomes thick, about 10 minutes.
Remove from heat and immediately pour through a fine strainer to remove any lumps. Cut the butter into small pieces and whisk into the mixture until the butter has melted. Add the lime zest and stir well.
Ladle the hot curd into hot sterilized jars. Add the lids and screw bands until finger tight.
Place the jars into a hot water bath and process for 5 minutes.