So, the other day, the dilemma was:
As an old friend of mine pointed out ..... what about Lime Curd?
A curd is a thick custard conserve, in its purest form, made from a fruit, butter, eggs, and sugar. This Lime Curd recipe is simple, no artificial additives or thickeners.
Like Lemon Curd, Lime curd is gorgeous on toast, crumpets or drizzled into plain yogurt (my favourite!) When made, it is almost a fluorescent limey yellow. The deep colour is probably contributed to by the deep yellow yolks of our duck eggs.
Here is a simple recipe which makes a curd second to none. Try it.
- Grated rind and juice of 8 unwaxed Limes (A ratio of 2 Limes to 1 egg)
- 4 Large Eggs (We use our duck eggs, but hen eggs are fine too)
- 100g of butter (For a fat free version, the butter can be left out of the recipe)
- 450g of sugar
- 3 to 4 jam jars
- sauce pan and bowl, to make a double boiler (the pan is filled about half with water, and the bowl sits in the pan)
- Wooden spoon
- Wash the jam jars in warm soapy water, rinse and along with the lids, place in a warm oven at about 80°C.
How to make
- Put all the ingredients into a bowl and place the bowl on top of a simmering saucepan of water. (A double boiler)
- Stir the contents of the bowl until the sugar has dissolved (it no longer feels gritty on the bottom of the bowl)
- Continue to heat stirring from time to time until the curd thickens and covers the back of the spoon.
- When it thickens, poor the contents into the clean sterilised jars.
- Screw on the lids and leave to cool.
We normally consume the curd within 3 months, but it seems to keep for at least up to a year (that's the longest we've kept it). Once open, we keep the curd in the fridge.