Lime Curd

Lemon curd is a traditional English spread, often served with bread or scones at afternoon tea or as a cake filling in the 19th and 20th centuries.  In comparison to custards or pie filling, the high proportion of juice and zest gives the curd more tang.  The butter adds a smooth, creamy texture that is not found in custards, pie filling, jams or jelly.

However, why limit the deliciousness to merely lemons?  Many tart fruits can also be used to create a fruit curd, like limes, tangerines, passion fruit, mangoes, cranberries and blackberries.  This recipe explores the delicacy of limes, but lemons and tangerines can be substituted.

 

INGREDIENTS

• 1/2 cup (1 stick) unsalted butter
• 3/4 cup sugar
• 1/2 cup fresh lime juice
• 1 tablespoon finely grated lime peel
• Pinch of salt
• 5 large egg yolks

DIRECTIONS

1. Place fine strainer over medium glass bowl.
2. Melt butter in heavy medium saucepan over medium-low heat.
   
   1. Remove from heat.
   2. Add sugar, lime juice, lime peel, and salt, then whisk to blend.
   3. Add yolks and whisk until smooth.
   4. Return saucepan to medium heat
   5. Whisk constantly until curd thickens slightly and leaves path on back of spoon when finger is drawn across, about 10 - 12 minutes.  Do not boil.
      
      1. Instant-read thermometer inserted into curd registers 165°F
      2. Mixture will not be as thick as traditional curd but will resemble slightly thickened sauce
3. Pour curd into prepared strainer; discard solids in strainer. Place plastic wrap directly onto surface of curd and chill overnight.
4. Cover and keep chilled.
   1. Can be stored for about 1 week

LINKAGE

http://www.epicurious.com/recipes/food/views/Lime-Curd-353423#ixzz1ZZR3ALYK