Yield: 1 batch
|2 ounces||Unsalted butter|
Wash and dry the limes. Finely grate the rinds, squeeze and reserve the juice. Put the rind, sugar and butter into a small, heavy saucepan, beat the eggs and strain into the mixture. Stir over a low heat until the butter is melted and the sugar dissolved. Add the juice, raise the heat slightly and continue stirring until the curd has thickened enough to coat thickly the back of the spoon. If you are worried about curdling, use an asbestos mat or a double boiler but it will take longer. Pour into warm, dry jars, cover with waxed discs and cellophane or screw-on lids. Refrigerate. It will keep for up to 2 months.
Use Lime Curd in cake and tart fillings, meringue pies or on hot muffins or scones with thick cream.
The authors warn that if you want to make more than 1 batch then you should plan on making 2 or 3 batches instead of doubling the recipe, otherwise it will take forever for the Lime Curd to thicken.
from Edible Gifts by Claire Clifton and Martina Nicolls typed by Tiffany Hall-Graham
Submitted By TIFFANY HALL-GRAHAM On 03-05-95