Lime Curd
We ALL have had lemon curd - on scones, biscuits, and tarts, but this is an altogether different taste sensation. It isn't really tart (but definitely NOT sweet. Before you start. sterilize enough small jars with metal caps, (OLD jelly jars) - to hold 4 cups of curd. I usually just put them through the dishwasher on HOT, and leave them in there to stay warm. Will hold in refrigerator about 2 weeks.
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DIRECTIONS
- Beat eggs thoroughly.
- Strain through wire strainer, into a bowl, and set aside.
- Shred, very finely, 1/3 cup zest from limes.
- Squeeze the juice from limes to make 1-2/3 cups liquid.
- Put sugar and butter in upper part of double boiler, set over simmering water.
- Stir together until butter is melted.
- Add lime juice, zest, and eggs to butter mixture.
- Cook, stirring frequently until white foam is absorbed from the surface, and mixture thickens to consistency of a light custard (approx. 15 minutes).
- Spoon hot curd into warm jars, cool slightly, and seal with lid.
- Refrigerate.
- Share with friends.
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