Recipe: Lime Curd
- 1/2-cup granulated sugar
- 2 large eggs, room temperature
- 2 Tbs grated lime zest
- 1/4 cup freshly squeezed lime juice
- 4 Tbs unsalted butter, diced
In a medium saucepan combine sugar, eggs, lime zest and juice. Cook mixture over medium-low heat, whisking constantly. Cook until mixture begins to thicken, about 10-15 minutes.
Remove pan from heat and whisk in diced butter only adding a few pieces at a time. Mix until well combined.
Using a fine strainer, pour the mixture through a fine sieve or cheese cloth.
Now cover mixture with plastic by laying plastic wrap directly on the surface of the curd to prevent a film or “skin” from forming.
Chill the curd with plastic over it for 3 hours or overnight to set the curd
Whisk before using or serving.
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