Lime Curd

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A few days ago I posted a picture on Instagram of a dessert I was working on. It involved Lime Curd and a few people asked me what lime curd even was. So I thought I would share the recipe I used and then later when I share the other dessert you’ll have this recipe to come back to and use 😉

A fruit curd is a dessert spread and topping made by cooking egg yolks, sugar, fruit juice, and zest. Lemon is a common one, but you can also make lime, grapefruit, raspberry, or orange. I think I might have to make some raspberry curd soon!  Some ideas I found online that you can curds for:

  •  a filling in between cake layers or cupcake filling
  • spread it on pancakes
  • put it in a trifle instead of the jam
  • layer it in a parfait
  • a filling for crepes
  • add it into your homemade ice cream before you freeze it
  • stuffed in between two pieces of thick bread for stuffed french toast
  • on scones
  • with plain yogurt and some granola
  • (lemon one) mix it with indian spices and use it as a marinade/ simmering sauce for indian dishes
  • Awesome filling for home made doughnut
  • some lemon curd into fresh whipped cream and put it on top of cakes (like an angel food cake)
  • Mix it with Greek yogurt and add fruit to it
  • mini-tart shells, fill each with a spoonful of lemon curd, and top with whipped cream.

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Now do you kinda wanna try making some???? It’s REALLY easy and only takes about 10 minutes.

Lime Curd

3 cups

Recipe from Martha Stewart

Ingredients

  • 8 large egg yolks
  • 2 large whole eggs
  • 1 cup (10 limes) freshly squeezed lime juice, strained
  • 2 cups sugar
  • 1 cup (2 sticks) unsalted butter, cut into tablespoon-size pieces
  • 2 tablespoons freshly grated lime zest (optional)

Instructions

  1. Whisk together egg yolks and whole eggs in a nonreactive saucepan. Add sugar and lime juice; whisk to combine.
  2. Cook over low heat, stirring constantly with a wooden spoon, until the mixture thickens to almost puddinglike consistency, about 30 minutes. Remove from heat; transfer to a heat-proof bowl. Stir in butter one piece at a time, until fully incorporated. Stir in lime zest, if desired.
  3. If not using immediately, cover surface directly with plastic wrap to keep a skin from forming, and refrigerate until ready to use.
http://rhondasteed.com/lime-curd

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  • December 10, 2014 - 1:46 pm

    Lime Curd Cheesecake » RhondaSteed.com - […] week I shared how to make Lime Curd as well as a few ideas of how to use it. Well this week I wanted to share one thing that you can […]

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