I was baking an Apple cake for a friend's baby shower. The recipe called for egg whites for the icing. The thought of throwing away perfectly wonderful egg yolks was driving me crazy. I had some limes lying around, so decided to make lime curd out of it. You could use only lemons or even one lime and one lemon. Here it goes.Ingredients
1-2 lime juiced
4 egg yolks
1/2 cup sugar
4 tbsp unsalted butter, cut in 1 tbsp pieces
1 tsp Lime zest (Optional)Method
- Set a heat proof bowl over a pot of boiling water (It works like a double boiler).
- Pour lime juice into the bowl, add yolks and whisk continuously.
- Add sugar gradually, one tablespoon at a time, if you like it tart. Check for sweetness.
- Add butter 1 tbsp at a time. Whisk until well incorporated. Add lime zest at this time.
- Lemon curd should be thick enough to coat the back of a wooden spoon.
- Cool completely and pour into a clean container and refrigerate.
- This Lime curd should ideally be consumed within 2-3 days, and may be used in desserts such as lime tarts, cheese cakes. It works great as a spread for scones or bread.
My first memory of a lime/lemon tart is one from Kookie Jar, in Kolkata! While all my friends drooled over the chocolate cakes and desserts, I was crazy about the lime/lemon tart. If I may say so, this lime curd is pretty close! :)
Hetal from Houston