This Just In

I made lime curd last week, and I’m finally getting around to sharing it with you.

I have also found out that my lemon and raspberry curds are burnt.  You can see those here.

I will not pressure can these recipes again.  (I will be remaking them, and sharing them when I do.)

Instead, I used the same method I used for my Heirloom Strawberry Jam.

This time around, ooo la la baby! We have tart, delicious, sumptuous green goodness.

Lime curd is not naturally this green.  It’s more of a very pale greenish yellow.  I wanted green lime curd, and so I added a few drops of forest green food coloring to it until I got the shade I wanted.

Lime Curd

Ingredients

2 C. sugar

1/3 Cup lime zest (the zest from 6 to 8 Persian limes)

4 large eggs

7 large egg yolks

1 Cup fresh lime juice, strained

10 Tbsp. chilled butter, cut into 10 pieces

Directions

Place a medium glass or metal bowl in the refrigerator to chill.

In a small bowl, combine  sugar and lemon zest, stirring until well blended.  Let stand for 30 minutes or longer to allow the sugar to pick up the citrus flavor of the zest.

Fill the bottom pan of a double boiler or medium saucepan about 1/4 full of water. Over medium-high heat, bring the water to a gentle boil.

In the top pan of a double boiler or a medium metal bowl, lightly beat the whole eggs and egg yolks.  Gradually whisk in the sugar and zest until well blended. Stir in the lime juice, and add the butter.

Place the pan or bowl over the pan of boiling water. Make sure the top pan sits well above the water so the curd wil be cooked by the steam only, not the boiling water.

Slowly heat the mixture, stirring constantly. Stir gently or the curd will be filled with tiny air bubbles.  Scrape the bottom of the pan frequently to prevent scorching or curdling.  Cook the mixture until it reaches a temperature between 168F and 170F (76C and 77C), about 7 minutes.

Remove the top pan or bowl from the double boiler. Continue to stir the mixture until the curd thickens and coats the back of a metal spoon, about 5 minutes. Remove the chilled bowl from the refrigerator.  Place a fine-meshed sieve over the bowl. Slowly pour the curd through the sieve and into the chilled bowl to strain the zest and any small lumps from the curd.  Gently stir the curd to remove any air bubbles.

Ladle the curd into hot jars, leaving 1/4-inch headspace.  Wipe the jar rims and threads with a clean, damp cloth.  Cover with hot lids and apply screw rings. Turn jars over and let stand for five minutes from the time you turn the last jar over.  After five minutes has passed, turn all jars right side up and let stand for 24 hours.

Makes 3 8 oz. jars.

I use the above canning method because it works, and it doesn’t burn delicate products like this.

You can pressure can these if you choose, but if you’re going to use a canner, do a water bath instead or you’ll end up with burned product.

The ingredients and time involved are just to much for me to waste on a burnt finished product. Can you tell I’m disgusted with the lemon curd experiment?

This however, is fabulous.

Take a taste and pucker up.

Some of my friends have asked what you use lime curd for.

Over in Great Britain, it’s used on scones at tea.  But it has other uses, including eating it right out of the jar.

It can be used in tarts, mixed with cream cheese and made into an icebox pie, fill cupcakes, tortes and more.

If you like lime, tangy and tart, give this a try.  You’ll be glad you did.

Enjoy,

S.

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