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.
Now do you kinda wanna try making some???? It’s REALLY easy and only takes about 10 minutes.
3 cupsRecipe from Martha Stewart
- 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)
Whisk together egg yolks and whole eggs in a nonreactive saucepan. Add sugar and lime juice; whisk to combine.
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.
If not using immediately, cover surface directly with plastic wrap to keep a skin from forming, and refrigerate until ready to use.