Lime Curd
Serves: 5
Llewellyn Gorczany
1 January 1970
Based on User reviews:
54
Spice
62
Sweetness
54
Sourness
42
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
Directions:
1
Place fine strainer over medium glass bowl
2
Melt butter in heavy medium saucepan over medium-low heat
3
Remove from heat
4
Add sugar, lime juice, lime peel, and salt; whisk to blend
5
Add yolks and whisk until smooth
6
Return saucepan to medium heat and whisk constantly until curd thickens slightly and leaves path on back of spoon when finger is drawn across and instant-read thermometer inserted into curd registers 165°F (do not boil), 10 to 12 minutes (mixture will not be as thick as traditional curd but will resemble slightly thickened sauce)
7
Pour curd into prepared strainer; discard solids in strainer
8
Place plastic wrap directly onto surface of curd and chill overnight
9
DO AHEAD: Can be made 1 week ahead
10
Cover and keep chilled
11
Place fine strainer over medium glass bowl
12
Melt butter in heavy medium saucepan over medium-low heat
13
Remove from heat
14
Add sugar, lime juice, lime peel, and salt; whisk to blend
15
Add yolks and whisk until smooth
16
Return saucepan to medium heat and whisk constantly until curd thickens slightly and leaves path on back of spoon when finger is drawn across and instant-read thermometer inserted into curd registers 165°F (do not boil), 10 to 12 minutes (mixture will not be as thick as traditional curd but will resemble slightly thickened sauce)
17
Pour curd into prepared strainer; discard solids in strainer
18
Place plastic wrap directly onto surface of curd and chill overnight
19
DO AHEAD: Can be made 1 week ahead
20
Cover and keep chilled