Limey Curd

In dessert, food on 02/18/2009 at 9:48 pm

Are you paying $10 or more for palatable English lemon curd? For less than $3 you can make your own! It’s even better if you use limes. It’s like eating a lemon bar, but with half the guilt. And it takes less time than baking a key lime pie. So tangylicious! I love to spread it on bialys.

Our resident curdist:

Q: What’s the mystery behind lime curd?

A: It’s the magical combination of tangy, sweet, creamy and tart.

Q: Is there a trick to making it?

A: It’s really a very simple recipe. You just need to cook it slowly, and stir constantly, so the eggs don’t curdle. It just takes a long time for the curd to curd up. Keep the faith!

Q: What wouldn’t you put curd on?

A: Roast suckling pig. It’s already perfect.

4 egg yolks
3/8 cup sugar
1/2 cup lime juice (Key limes are best and tangiest)
1-2 T lime zest
3 T butter

Whisk the egg yolks, sugar and lime juice in a heavy pot over low heat. Add the butter to the egg yolk mixture and whisk until melted and smooth.

Cook about 10 minutes, stirring constantly. The curd should be thick, and should coat the back of your spoon when it’s done (It thickens up more while cooling). Stir in lime zest.

Store lime curd in a clean glass jar in the fridge. It’ll keep for about 3 weeks if cool.


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