Lime Curd for Desserts
There are irresistible aromas, aromas that stir my taste buds like bubbles in champagne. Lime zest, ginger and horseradish... these are my irresistible aromas. I'm curious, what are yours?
About this curd, it's light (because it's made with whole eggs), slightly tart, fragrant and clearly... irresistible. It's great on cookies, in crepes, in creams for cakes/pastries/cheesecake, in the morning with yogurt and granola or fruit, or mixed with mascarpone. It's made super quickly and the main thickening agent is the egg, so - bonus! - it's gluten-free. This curd is trendy this summer.
Ingredients
2 smaller eggs
75 ml lime juice (from 3 juicy limes)
zest from 1 lime
75 g sugar
1 pinch of salt
35 g high-fat butter (82%)
How to prepare lime curd for desserts
- Put the eggs in a small saucepan and beat them very well with a whisk like for an omelet. Add the sugar, juice and lime zest, and salt. Mix well again with the whisk.
* be careful that the pot and whisk you use are stainless steel or silicone (for the whisk); nothing should be metallic (like cast iron or something not guaranteed stainless) otherwise the curd will get a strong metallic taste; it helps if the pot has a thick bottom, because it won't heat up too quickly and will diffuse heat from the stove more evenly and slowly, reducing the risk of lumps - Put the pot over medium to low heat and stir constantly with the whisk over the entire surface. After about 2 - 2.5 minutes (with a thick-bottomed pot; faster with others) you'll feel the curd thickening slightly. Immediately lower the heat and continue stirring until it thickens more, like a drinkable yogurt (another 1 minute; if you have a thermometer, it should reach 82-83°C).
- Remove the curd from heat and add the butter cut into cubes, stirring vigorously until it melts completely.
- Put the curd in a jar and let it cool. If you don't want to see the lime zest bits through the curd, you can strain it through a fine sieve like a tea strainer. Store in the refrigerator for about 1 week.
Lime Curd for Desserts
