How to Cook Eggs #3 Lime Curd
Time to move onto something sweet for the egg series. Having decided that I quite liked the idea of lemon curd, I read many recipes but they often only used the egg yolks, which is all very rich and delicious, but it leaves me with the age old problem of leftover egg whites (I already have too many to count in the freezer thank you very much). So when I found some recipes that use all of the egg it was a no brainer. No it’s not a typo, I have been talking about lemon curd and yes, the title of this post is lime curd. I fancied a change. I’d like to write that I had a glut of limes from my lime tree, but alas, in the two and a half years I have been nurturing my small tree it hasn’t yielded a single lime, but I will continue to lovingly tend to it until the day I do have a glut. Instead, I just over shopped and couldn’t bare to see them go rotten.
For this curd recipe, I have adjusted the quantities to suit the 6 small limes I had in the fruit bowl, but if you’d like to make more or do have a genuine glut of limes you could easily double the recipe. This quantity does however make more than enough for us. I like the homemade curd, but I’m not the sort of person who can spread it on toast or crumpets like most people seem to enjoy. The whole sweet and savoury thing just doesn’t work for me. I have started to develop a sweet tooth though (my waistline is not thanking me), so with some leftover pastry from the freezer I made some lime and dark chocolate tarts. You could also buy some ready made pastry shells from the supermarket, but I find the pastry in the shop bought version too thick for my taste, so prefer to make my own.
After blind baking the pastry shells leave them to cool. Then put half of the curd into a piping bag and pipe into the cooled pastry shells, to fill two thirds of the shell. Allow this to set, while you make a chocolate ganache, with cream and dark chocolate (there are loads of recipes online, I just picked one and made a small quantity). Pipe the ganache on top of the tarts, and if you can wait long enough, allow the chocolate to set before eating. Delicious.
About half of this curd was also used to top by lime and ginger cheesecake. I’m pretty sure any kind of citrus could be substituted, just adjust the quantity of sugar to suit your own taste.
160ml lime juice (from about 4-6 limes)
zest of 2 limes (removed before you juice!)
250g caster sugar
160g unsalted butter, cubed
5 eggs, beaten
Steralise some small jars if you are not going to use the curd immediately. Boil the jars in a pan of boiling water for ten minutes then dry in a oven heated to 100 degrees Celcius.
Put the lime juice, rind, sugar and butter in a heat proof bowl and put over a pan of simmering water (do not allow the water to touch the bottom of the bowl). Stir until the butter has melted and the sugar has dissolved.
Gradually add the beaten egg to the mixture and continue to stir over the heat until the mixture thickens and coats the back of a spoon. Do not allow the water to get too hot otherwise the egg will scramble. The curd should take about ten to twenty minutes to thicken.
Once ready use as directed in the recipe or store in a jar for later. Pour the curd into the sterilised jars. While the jars are still hot, seal the jars and allow to cool. The lime curd will keep for about a month in the fridge as long as the seal isn’t broken. Alternatively the curd will keep in a bowl with cling film over the top. Ensure the cling film touches the top of the curd so a skin doesn’t form.