Lime, Orange or Lemon Curd

Pets'R'us's Note:

Easy to make and so many uses, I like to mix a few tablespoons with some rum and drizzle that over coconut ice cream. Not to forget it is a nice gift.

• Total Time: 45 mins
• Prep Time: 20 mins
• Cook Time: 25 mins

Ingredients:

Yield: 3 cups

• 4 -5 limes
• 4 ounces butter, cut in chunks
• 8 ounces sugar
• 2 large eggs, beaten

Directions:

1. Soften the limes by rolling them back and forth with your hands on the kitchen counter; you will get more juice out of them if you do this.
2. Grate the zest very finely, take care that you don’t grate the white pith.
3. Squeeze the juice out of the fruit; you will need 150mL.
4. Put the rind (zest), butter, sugar and juice in a heatproof basin.
5. Stand this over a pan of boiling water and heat until the sugar and butter have melted.
6. Lower the heat, you don’t want the water to boil now.
7. Whisk in the eggs, when incorporated use a wooden spoon and stir until the curd has thickened and coats the back of the spoon, 20 to 25 minutes.
8. Pour into hot jars, when cool label them.
9. Use this recipe also to make orange or lemon curd, just make sure you have 150mL juice Keep in the fridge.

Reviews

[Evie*]

I made the lemon curd variety. It has the 'right' amount of sweet and the 'right' amount of tart for me. I did find it didnt thicken up as much as other lemon curd recipes Ive tried, but still an easy tasty recipe. Thanks for posting.

[HeatherFeather]

Excellent curd! I used 4 small limes and one medium sized lemon. Be careful to measure out the juice to just 150 ml as I had extra juice leftover. I cooked mine the full 25 minutes and found it set up just fine. It has a lovely color and the bits of zest floating in the curd make it glisten. It is really quite attractive and tastes as good as it looks.

[linchu]

Quick and easy, I added a drop more sugar. While it was cooling this morning I turned on the TV only to see Ina Garden making a "Lime curd tart", now I know what to do with my "extras".