Tuesday, February 2, 2016

Lime Curd

 As salam and good day to my viewers.

I made this lime curd while ago. It was my 1st time making it and it turn out superb. The recipe is so simple and easy to follow. The lime curd is amazing.  I just used local green lemon that available in the market and you can use any lime available for you but the best lime should be the key lime.

Thanks to the owner of http://www.alaskafromscratch.com/2013/03/06/key-lime-curd/ for sharing the lovely recipe.

Adapted from [Williams-Sonoma|http://www.williams-sonoma.com/recipe/coconut-cupcakes-with-lime-curd-filling.html?cm_src=RECIPESEARCH].

Yields: About 1 cup of curd
3 eggs
3/4 cup sugar
1/4 cup key lime juice, freshly squeezed
1 teaspoon key lime zest
1 tiny drop Wilton Leaf Green food coloring gel (optional)
4 tablespoons butter


1. In a saucepan, whisk together the eggs and sugar until well combined. 2. Whisk in the key lime juice, zest, and gel food coloring (I used the tiniest tip of a toothpick of gel, just to give the curd a subtle green tint. Completely optional. If you don't use, the curd will be a creamy yellow with flecks of green from the zest).
3. Turn the heat on to medium low and stir the mixture briskly and constantly until warmed through.
4. Add the butter a little at a time until it melts into the mixture and becomes smooth.
5. Continue cooking and stirring until the curd begins to thicken and coat the spoon.
6. Pour the curd through a fine mesh sieve to strain.
7. Pour curd into a jar or other tightly sealed container and refrigerate up to two weeks.

8. Spread onto scones or biscuits or use as a filling for [desserts|http://alaskascratch.wpengine.com/2012/04/28/mini-lemon-meringues/] or donuts.

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