Tuesday, July 13, 2010
Lemon & Lime Curd
P.S. Don't be alarmed at the color of my lime curd. It is normally a light yellow color like butter but I wanted green for a very specific reason so I added just a smidgen of food color. My motives will be clear once you see the final dessert.
Lemon and Lime Curd
Recipe source: Adapted very slightly from allrecipes.com
1 cup sugar
1/4 cup butter
1/2 cup fresh lime juice
1/4 cup lemon juice
1 tablespoon lime zest
2 eggs, beaten
Place the sugar, butter, lime juice,lemon juice, & lime zest in the top of a double boiler; stir over medium-high heat until butter melts.
Mix 2 tablespoons hot lime mixture into the eggs and stir to blend. (This tempers the eggs so you don't end up with big chunks of scrambled egg.)
Reduce heat to medium until water simmers. Slowly whisk egg mixture into the lime mixture. Cook over the double boiler until lime mixture thickens and coats the back of a wooden spoon, 20 to 25 minutes.
Cool slightly, pour through a strainer to remove any bits of egg and the zest, then spoon into a clean, glass jar. Cover and refrigerate. The curd will thicken once completely cool.
Total Cost $1.54
Lime Juice $.80 (8 limes at .10 each)
Lemon Juice $.05 (this wasn't fresh, just the stuff from the juice aisle that I had on hand for something else)