lime curd adds a little touch of the tropics to everything.
This fabulous lime curd shouldn't only for Key Lime Pie...
Photo by Gunnar M
Oh my gosh. Is there anything that a good lime curd can't improve upon? It can add sunshine to a rainy day and put a smile on your face that'll light up a room.
You don't even need to mess with double boilers or any of that. No
siree. This is one super qick microwave recipe that you're gonna love.
And there are so many uses for a dreamy, creamy, perfectly tart
confection such as this. Throw it on some ice-cream for a quick dessert
treat, squirt some in to a coconut cupcake to add a tropical twist or
just eat ot right off the spoon if you like things simple :)
Cake filing recipes don't get any better than this. Make it today. You'll be so happy you did!
what you'll need:
1 cup (200 grams) granulated sugar (caster sugar)
3 eggs, large
1 cup (8 fl oz) fresh lime juice
zest of 3 large limes
1 stick (113 grams) butter, melted
here's what you do:
Since you don't have to bother with double boilers and what-not,
this lime curd recipe is quick and easy enough to whip up any time you like.
1. Grab yourself a medium sized, microwave safe bowl and toss in the sugar, butter and eggs.
2. Now, whisk really well until nice and smooth.
3. Next, stir in all that fabulous lime zest and juice....mmm.
4. Pop the mixture in to the microwave and cook, on high, for 2 minutes.
5. Stir and cook for 1 more minute, on high.
6. Repeat step 5 until the curd is thick enough to coat the back of a metal spoon. You can also use a candy thermoneter to check the temperature. Lime curd will reach the perfect consistency at 196F (91 C). I learned that trick in Rose Levy Berenbaum's fabulous book The Pie and Pastry Bible.
7. When you've reached the perfect consistency, cover the mixture with cling wrap placed directly on the surface of the curd.
8. Refigerate until set, a few hours.
You're all done. See. That was simple wasn't it.
how to store lime curd
If you just making a single batch, you can
store the curd in airtight containers in the fridge for up to three
weeks. After three weeks, the
curd is still fine but the flavor will be less intense.
If you would like to make a triple or quadruple batch, it's a great
idea to store the finished lime curd in pressurized canning jars. To
do this, steralize some canning jars and lids by boiling them in enough
water to cover, for five minutes. Then pour the hot mixture into
the jars, top with a lid, and screw on a cap. Turn the jars upside down and leave
them for five minutes so the air at the top can travel to the bottom of the jar.
When you invert the jars, they will seal themselves. Clever right?
If you do it this way it will keep for several months at cool room
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