Monday, June 25, 2012

Lime Curd (aka Liquid Gold)

Lime Curd

There are certain things one should always keep on hand. Toilet paper, for example. And soap. Deodorant, also a good one.

This applies to the kitchen too. Olive oil. Eggs. Bacon (no seriously, why would you ever not keep bacon on hand?). Salt. And curd--duh.

This lime curd is known affectionately around these parts (meaning my house, meaning by me) as liquid gold. Look how silky...

Lime Curd Almond Cake
This is a mini almond cake lime curd smothering situation.

I know what you're thinking: "Didn't you just post about lemon curd?" Yes, but I have toyed around and majorly improved upon that recipe. (And made it with the more seasonally appropriate lime.) So listen up people. Listen the frig up! Because this is it. This is real talk.

Perfectly tart-sweet lime flavor talk. Smooth, thick, satiny talk. Delicious talk.

Spread it on an English muffin. Bake it in an almond cake. Spoon it over peach slices. Because one way or another, you will be consuming this lime curd at an alarmingly rapid rate. Don't say I didn't warn you.

Lime Curd

180 ml (3/4 cup) freshly squeezed lime juice
zest of 3 medium limes
4 eggs
330 g (1 2/3 cup) granulated sugar
160 g (2/3 cup) butter

Combine juice and zest. Whisk eggs and sugar together in a large saucepan. Add the juice and zest and butter. Place over low heat and melt butter. Increase heat slightly (to about medium-low) and bring to a boil, stirring constantly. Continue cooking and stirring until thickened.

Immediately press through a fine mesh strainer placed over a heatproof bowl. Cover loosely with parchment paper and let cool on the counter for 20-30 minutes. Move to the fridge to cool completely. Once cool, transfer to an airtight container and store in the refrigerator. Will keep for about two weeks... yeah, good luck with that.

Lime Curd

15 comments:

  1. can't believe i grew up without lemon curd in my life. so good!

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    1. I know, I never had the pleasure of tasting until much later in life. It is amazing stuff.

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  2. Your lime curd looks so fresh. :)
    I don’t mind eat this every day. LOL.
    Thank you for sharing. :)
    You can submit your lime curd pics on http://www.foodporn.net It is a food (and drink of course) photography site where members can submit all food (and drink of course (again) LOL ) pictures that make readers hungry.
    Well, you know it’s fun to make others hungry (and thirsty)! :D

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    1. It is fresh and smooth and delicious. Hope you try it!

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  3. Hmmm...I've always been afraid to try making any kind of curd due to the egg heating situation. My fear is fruity scrambled eggs. Any tips to avoid that?

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    1. Cooking over fairly low heat while stirring constantly should do the trick, but if you're still concerned about ending up with scrambled eggs, you can cook the curd in a heatproof bowl set over a pot of simmering water (make sure the bowl is not actually touching the water). It may take a tad longer to get the thickness you want, but a double boiler should super extra protect you from ending up with a ton of weird eggy bits. Hope that helps!

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  4. I've always wanted to make curd at home, but just never found the right recipe! This one sounds just perfect. Can't wait to give it a try.

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  5. Yum! Just to let you know i have nominated you for an award. Check it out at my blog :) http://messmakesfood.blogspot.co.uk/

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    1. Thank you for the nomination! I have a crazy obsession with combining custard and fruit, and your pear and custard pie looks divine.

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  6. I always seem to default to lemon curd for some reason despite the fact that I love limes; I must try this liquid gold!

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    1. I think it's even better than lemon curd, somehow!

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  7. Hi! I love the idea of mini almond cakes - did you bake in muffin tins? Did you line the muffin tins with sliced almonds? Any suggestions on bake time would be much appreciated! I love making mini anything, but often have trouble converting from large to small! Thank you!

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    1. The original almond cake recipe can be found here. To make mini versions, I scoop an ice-cream-scoop-ful of the batter into jumbo muffin tins and bake for about 20 minutes or until the cake springs back when lightly pressed and is golden in color.

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  8. I made my first lemon curd at the start of January. Closely followed by my second. Then orange. Then lime. I am addicted and it sounds like you are too. Do you eat it by the spoonful too, or is that just me?! I love stirring it into yogurt too. Mmmmmm....

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