This may be a lime curd, but you can use whichever citrus you prefer.
Have you ever made a lime curd? Or, had a chance to eat some, at that? I have an idea for a recipe in my head that I need lime curd for, so I made some the other day. Although I haven’t yet created the intended recipe, I am super glad I made the curd because it is SO delicious!
Yeah, I know as a food blogger I should have a better word than “delicious” in my vocabulary, but seriously, what’s wrong with using it every once in a while? 😉
Anyway, after making the curd, I decided it is just too good not to share as a recipe post on it’s own. There is so much you can do with this. Use it as a filling for a cake, spread it on a pastry or toast, scoop into little tart crusts for mini pies, or just spoon it up and eat it! Seriously, guys, it’s that good.
Lime curd can be used for layering in the middle of cakes, filling in pastries, spreading on toast and muffins, filling for tarts, or whatever you please!
- 1 cup granulated sugar
- 4 large eggs
- 4 teaspoons grated lime zest, plus 1/2 cup freshly squeezed lime juice (about 4 limes)
- 1/2 cup unsalted butter, cut into about 14 small pieces
In a medium nonreactive saucepan, whisk together the sugar, eggs, lime zest and juice. Cook over medium-low heat, whisking constantly, until the mixture is thickened, about 12 minutes.
Remove from the heat and whisk in the butter, one small piece at a time, until thoroughly combined. Set a mesh strainer over a glass bowl and strain the mixture. Use immediately, or store in the fridge with plastic wrap directly on the surface of the curd, to prevent a skin from forming.
To set the curd, chill 3 hours or overnight. Use as cake filling, pastry filling, spread for toast or muffins, filling for tarts, etc.
Source: Martha Stewart