Fresh Lime Curd Food

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LIME CURD



Lime Curd image

Provided by Food Network Kitchen

Categories     dessert

Time 20m

Yield 1 1/2 cups

Number Of Ingredients 5

3/4 cup sugar
4 teaspoons grated lime zest, plus 1/2 cup lime juice (from 3 to 4 limes, or use bottled Key lime juice)
Pinch of salt
3 large eggs plus 3 egg yolks
4 tablespoons cold unsalted butter, cut into small pieces

Steps:

  • Whisk the sugar, 1 tablespoon lime zest, the lime juice and salt in a medium saucepan. Whisk the whole eggs and yolks in a small bowl, then whisk into the lime mixture.
  • Cook the mixture over medium heat, whisking constantly, until it¿s thick like pudding, 6 to 8 minutes. Remove from the heat and whisk in the butter a few pieces at a time until incorporated.
  • Strain the mixture through a fine-mesh sieve into a small bowl, pushing it through with a rubber spatula. Press plastic wrap directly onto the surface to prevent a skin from forming; let cool to room temperature. Stir in the remaining 1 teaspoon lime zest. Cover and refrigerate until completely set, at least 4 hours and up to 5 days.

LIME CURD



Lime Curd image

Use this lime curd recipe to make our Blueberry Tart with Lime Curd and Fruit Tartlets.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 3/4 cup

Number Of Ingredients 5

3 large egg yolks, strained
Grated zest of 1 lime
1/4 cup freshly squeezed lime juice (4 limes)
6 tablespoons sugar
4 tablespoons unsalted butter, chilled and cut into pieces

Steps:

  • Combine yolks, lime zest, lime juice, and sugar in a saucepan. Whisk. Set over medium heat; stir constantly with a wooden spoon, making sure to stir sides and bottom of pan. Cook until thick enough to coat back of wooden spoon, 5 to 7 minutes.
  • Remove saucepan from heat. Strain curd into a bowl. Add butter, a few pieces at a time; stir with wooden spoon until smooth.
  • Lay plastic wrap directly on the curd's surface to keep a skin from forming; wrap tightly. Let cool; refrigerate until firm and chilled, at least 1 hour. Store refrigerated in an airtight container up to 2 days.

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