Recipe - Adam's Lime Curd
More zing than lemon curd. Serve on toast, biscotti, as a filling between layers of cake, or straight up.
- 3 ounces unsalted butter
- 1 cup sugar
- 2/3 cup freshly squeezed Lime juice
- Zest of 4 limes grated or very finely chopped
- 4 large eggs, well beaten
- Pinch of sea salt
Use a double boiler or place a large metal mixing bowl over the top of a large pot simmering water (do not let the bottom of the bowl touch the water).
Put the butter in the top pan, and allow it to melt. Add the remaining ingredients setting aside half of the zest. Whisk for about 5 minutes until the curd just begins to thicken. Then stir continuously, alternating with a whisk and a wooden spoon until the curd thickens. Add the remaining zest. Continue to stir continuously, alternating with the whisk and wooden spoon until the curd thickly coats the spoon, about 5 minutes more.
Remove the curd from the heat and whisk until no more steam rises. Pour into a glass jar. Cool completely, then cover and refrigerate.
Makes 2 cups
You may substitute lemons for the limes. Lemons fresh off a tree in full flower will often give you a curd with the delicate intoxicating fragrance of lemon blossoms.