Lime curd
Oh this makes a fantastic wonderful gift for the holidays. I mean wonderful! This is a tasty butter like substance that goes on anything; toast, pancakes, waffles, tarts, muffins, scones, cakes, ice cream, you name it. A spoon even. Some people do call it butter instead of curd. It spreads like butter and is creamy and smooth like its namesake. It’s hard to describe, but rather than the the overwhelming richness of butter from milk, this is a tart sweet and creamy goodness.
The most important aspect of this recipe is to cook it slowly on low heat. The low heat is vital so that the eggs don’t curdle and you end up with little chunks of scrambled egg in your recipe.
Ingredients:
3 large eggs
3/4 cup granulated sugar
1/2 cup fresh lime juice
3/4 stick (6 tablespoons) unsalted butter, cut into 1/2-inch cubes
1 teaspoon finely grated fresh lime zest (be cautious to avoid the white part or the pith, which is very bitter)
Whisk together eggs, sugar, and lime juice in a 2-quart heavy saucepan until combined. Add butter and cook over moderately low heat, whisking constantly, until curd is thick enough to hold marks of the whisk and first bubbles appear on surface, 8 to 10 minutes.
Immediately pour through a fine-mesh sieve into a bowl, discarding solids. Cool to room temperature, stirring occasionally.
Stir in zest, then chill, covered, at least 1 hour.
