Key Lime Curd
The Oregonian
Makes about 1 1/2 cups
This offers the flavor of classic Key lime pie, without all that sweetened
condensed milk. And using bottled juice (Nellie & Joe's Famous Key West
Lime Juice) makes it super-convenient. Thanks to the eggs, the curd is a
beautiful lemony yellow color, not the strange tannish yellow-green of
bottled Key lime juice.
1 cup plus 2 tablespoons granulated sugar
1/4 cup Nellie & Joe's bottled Key lime juice
Zest from 1 fresh lime (Key or regular lime; optional)
2 eggs
2 egg yolks
6 tablespoons unsalted butter (3/4 stick), cut in 3 chunks
In the top of a double boiler set over simmering water, combine sugar,
bottled lime juice and lime zest, if desired; stir until sugar is
dissolved.
In a medium bowl, whisk together eggs and egg yolks. Whisk into lime
juice-sugar mixture, stirring until mixture thickens like thin pudding.
Whisk in butter, stirring until butter is melted. (Mixture will thicken as
it cools.)
Remove from heat. Pour through fine mesh sieve set over a medium bowl to
remove any tiny bits of cooked egg white and zest, if desired.
Press plastic wrap directly onto surface of curd to prevent a pudding-like
skin from forming or pour directly into jars. Seal and refrigerate.
Serve with toasted English muffins, toast, scones. Or use as filling for
small [censored] shells, or baked dry meringue shells. Or serve over slices of
pound cake with a dollop of whipped cream.
--
Rec.food.recipes is moderated by Patricia D. Hill at [email hidden].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/