I adore food with attitude and lovely texture. Citrus is always a favourite and there is something about the beautiful jewel tones of limes that makes me smile.
I fell in love with lime curd years ago when it came with a high tea and have had it with a variety things since then: toast, filling for cakes, as the filling in a pie, and with pavlova. I adore the “healthy” aspects of pavlova with the more sinful lime curd because it is a bit on the less healthy side!
Here’s my version of lime curd:
4-5 large limes, at room temperature for maximum juicing
1 1/4-1/2 c of sugar…this depends upon your taste
1/3 lb of butter
4 large eggs at room temperature
1/8 tsp of salt (do not omit this if you use unsalted butter)
Here’s what you do:
Remove the zest only off the washed limes avoiding the pith. (I used a micro-zester or planer for this task.) There is a ton of wonderful flavour in that zest. And the zest to the sugar and mix well.
Squeeze the limes to make 1/2 cup of juice and set the juice aside.
If you have an electric mixer or don’t want the workout, dig out the mixer and your paddle attachment. You are going to cream the butter with the sugar and lime zest.
Now for some fun, add the eggs slowly, one at a time the bowl and mix until combined, add the lime juice and salt. Again mix until well combined.
I should warn you this next part is loads of fun. You are going to get a saucepan large enough to hold the mixture because we are going to cook this on low heat, stirring or whisking constantly until it thickens, about 10 minutes.
Set aside to cool and enjoy!