Wednesday, December 15, 2010

Lime Curd

Lime Curd

1/2 cup unsalted butter
5 large egg yolks
1/2 cup granulated sugar
1/2 cup fresh lime juice (roughly 2-3 medium limes)
zest of one lime, finely grated
pinch salt


Start with the curd, as it will need time to chill after cooking.

Melt the butter over medium low heat in a medium sauce pan. Remove from heat and whisk in the sugar, lime juice, zest, salt and eggs. Return to the heat and cook, stirring frequently for 10-15 minutes, until the curd has thickened and coats the back of a spoon. Do not allow the curd to boil, if it begins to steam pull it off the heat and stir to cool it down.

Place a fine sieve over a bowl and strain the curd. Cover the curd and place in the refrigerator to cool completely (at least 2 hours

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