Limecurd Recipes

LIME CURD

Steps:

• Place all the ingredients, except the butter, in the food processor.
• Starting at the lowest power setting, switch on the processor and wait until everything has more or less blended.
• Slowly and systematically increase the power setting until you reach the maximum level.
• Leave it motoring for 5 minutes then over a period of one minute add the butter in equal quantities.
• Pour the contents in a container and let it chill in the fridge.

FRESH LIME CURD

Steps:

• Place the sugar, butter, lime juice, lime zest in the top of a double boiler; stir over medium-high heat until butter melts. Mix 2 tablespoons hot lime mixture into the eggs and stir to blend.
• Reduce heat to medium until water simmers. Slowly whisk egg mixture into the lime mixture. Cook over the double boiler until lime mixture thickens and coats the back of a wooden spoon, 20 to 25 minutes. Cool slightly and spoon into a clean, glass jar. Cover and refrigerate.

LIME CURD

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

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.

LIME CURD

Steps:

• Beat eggs thoroughly.
• Strain through wire strainer, into a bowl, and set aside.
• Shred, very finely, 1/3 cup zest from limes.
• Squeeze the juice from limes to make 1-2/3 cups liquid.
• Put sugar and butter in upper part of double boiler, set over simmering water.
• Stir together until butter is melted.
• Add lime juice, zest, and eggs to butter mixture.
• Cook, stirring frequently until white foam is absorbed from the surface, and mixture thickens to consistency of a light custard (approx. 15 minutes).
• Spoon hot curd into warm jars, cool slightly, and seal with lid.
• Refrigerate.
• Share with friends.