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Friday 15 July 2011

Sluttishly Spreadable: Lime curd

When I was growing up I used to love going over to visit my Nana as she was always very easily persuaded let me help her whip up a batch of lemon curd. To this day I still prefer it on my toast but, as anyone who has ever tried homemade lemon curd will attest, the stuff you buy in the supermarket just never tastes quite the same.

I was clearly channelling my Nana the other night as I had an overwhelming urge to make myself some lemon curd. Alas I was all out of lemons but I did have some limes kicking around in the fruit bowl so I thought I would give them a go instead.

The resulting lime curd was a massive hit and, to be honest, I think I may even like it more than its lemony counterpart. Although clearly I shall have to test this theory with a curd-off at the earliest opportunity. It's a hard life.

If like me you are still wobbling over taking a leap into jam making this is also a perfect way to dip your toe into the world of spreads and preserves. Whip up a batch tonight and it will be perfect to spread on your toast for a lazy breakfast in bed this weekend. Just watch out for the crumbs!

Lime Curd
Makes about 500ml

You will need:
  • Zest and juice of 4 limes
  • 200g caster sugar
  • 115g unsalted butter, cubed
  • 2 large eggs + 2 yolks
Make it!

1. Put the sugar and lime juice and zest in a heatproof bowl above a pan of simmering water, ensuring that the bottom of the bowl is not touching the water.

2. Once the sugar is completely dissolved, add the butter and stir occasionally until it is melted.

3. In a separate bowl or jug whisk the eggs and egg yolks together until well combined.

4. Pour in the egg mixture and beat together until well combined. You'll need to be quick to avoid your eggs getting into a scramble!

5. Allow the curd to cook, stirring occasionally until the mixture is thick and creamy. It should take about ten minutes. You'll know when its ready because the curd will coat the spoon.

6. Remove the bowl from the pan, taking care not to burn your fingers, and give the curd a good hard stir.

7. Once the curd is slightly cooled pour into sterilised jars. I sterilise my jars by boiling them in a pan of water for about ten minutes and then putting them into a very low oven (275F/140C/GM1) to dry for at least half an hour until I need them.

8. Keep the lime curd in the fridge where it will keep for about a week. If it lasts that long.

1 comment:

  1. Thank you I loved this recipe and your whitty story looking forward to checking out the rest of your work xx


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