Lime curd
Description
You can make not only lime curd but also orange or tangerine curd using the same method. Limes can be replaced with regular lemons. The finished curd is perfect as a filling for cream puffs, as a cake frosting, or as a cookie filling.
Instructions
- 1
Step 1
1. Thoroughly wash the limes (can be substituted with lemons) and dry with paper towels. Grate the zest from the limes.
- 2
Step 2
2. Cut the fruits in half and squeeze the juice from them; you should get 2 cups of juice.
- 3
Step 3
3. Place the bowl over a double boiler. Add sugar, eggs, egg yolks, lime zest, and salt to taste to the bowl, and whisk thoroughly.
- 4
Step 4
4. While continuing to whisk, pour in the lime juice, then add the melted butter. Keep cooking over the boiling water, measuring the temperature occasionally. When the temperature reaches 76 degrees and the mixture becomes thick, remove the saucepan from the heat.
- 5
Step 5
5. Strain the mixture through a sieve.
- 6
Step 6
6. Sterilize jars and lids for 10 minutes. Pour the curd into sterilized jars.
- 7
Step 7
7. Close the jars with lids and place them in a large pot of water. Put the pot on the stove and bring to a boil, then continue cooking in boiling water for 15 minutes.
- 8
Step 8
8. Remove the jars from the boiling water and place them on towels. The prepared lime curd can be used within 3-4 months.