Lime Curd

This luxurious Lime Curd features the best of the season.

I have always been a fan of citrus fruit. There are unlimited ways to truly enjoy the flavors of lemon and lime.

Versatile Flavours

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!

Using warm water and a tiny squirt of soap wash your limes and rinse very well before starting.

Lime Curd

• 9 limes
• 6 eggs
• 1 1/2 cups of sugar
• 2/3 cup of lemon juice
• 8 tablespoons of butter
• 2 tablespoons of lime zest

Using a micro plane or the fine side of a box grater remove the zest from the limes.

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.

 

it is a spectacular way to use citrus fruit that is simple yet irresistible!