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...
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.
180 ml (3/4 cup) freshly squeezed lime juice
zest of 3 medium limes
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.