Recipe Archives->Preserving->Key Lime Curd 01

Key Lime Curd
Makes about 1 1/2 cups
                                                                                
1 cup plus 2 tablespoons granulated sugar
1/4 cup key lime juice
Zest from 1 fresh lime (Key or regular lime; optional)
2 eggs
2 egg yolks
6 tablespoons unsalted butter (3/4 stick), cut in 3 chunks

In the top of a double boiler set over simmering water, combine
sugar, bottled lime juice and lime zest, if desired; stir until
sugar is dissolved.

In a medium bowl, whisk together eggs and egg yolks. Whisk into
lime juice-sugar mixture, stirring until mixture thickens like thin
pudding.  Whisk in butter, stirring until butter is melted. (Mixture
will thicken as it cools.)

Remove from heat. Pour through fine mesh sieve set over a medium
bowl to remove any tiny bits of cooked egg white and zest, if
desired.  Press plastic wrap directly onto surface of curd to prevent
a pudding-like skin from forming or pour directly into jars. Seal
and refrigerate.  

Serve with toasted English muffins, toast, scones.  Or use as filling
for small tart shells, or baked dry meringue shells. Or serve over
slices of pound cake with a dollop of whipped cream.

Printable version: key-lime-curd01.txt.