RECIPE
Homemade Lime Curd
Recipe care of : https://wellingtonbakehouse.com/2017/04/18/the-wb-larder-homemade-lime-curd/
Prep Time : 15 mins | Cook Time : 20 mins | Total Time : 1 hour | Difficulty : Moderate | Makes : approx. 2 cups
Smooth velvety curd that packs a serious lime punch!
Ingredients:
1 + 1/2 cups (300 grams) sugar
2 large eggs
1 cup lime juice
4 tablespoons (60 grams) butter
2 tablespoons all purpose flour
– If using metric cups, reduce volume measures by 1 tablespoon for every cup of dry or liquid ingredients –
Equipment:
Double boiler or medium saucepan and heat-proof bowl
Whisk and small sieve
2 x 1 cup jars
Directions:
Wash your jars thoroughly in hot soapy water. Rinse them and pop them in a 120C (250F) oven to sterilise. Pour boiling water over the lids. Because the curd only gets to about 80C while cooking the jars do need to be properly clean.
Set up a double boiler. I like to use a glass or pyrex bowl over a medium saucepan. I find the weight of the bowl helps to hold it in place as you whisk and holds steady heat better. Fill the saucepan about halfway with water. Make sure it doesn’t touch the bottom of the bowl.
Put it on a medium heat to warm up while you work. Juice the limes. I looked up tricks for making this easier and tried some. It’s hit and miss. The best bet is to buy limes that are well ripened and turning yellow.
Measure out the sugar. In a small bowl whisk the eggs on their own to blend them. Strain the eggs into the sugar. This will remove any stubborn strands of egg that could cause lumps later.
Whisk the eggs and sugar together until smooth and even.
Whisk in the lime juice. Set this mixture aside.
Put the butter and flour into the double boiler and let it melt together to get a roux-like paste. Check that the water is simmering steadily underneath. Turn the heat down if you need to.
Whisking all the time, slowly pour the lime mixture into the double boiler. Keep whisking until everything is blended.
Cook the curd, whisking most of the time until it coats the back of a spoon. If you want to check, this will be about 80C (175F). It will seem way too runny. Don’t panic. It will take around 20 minutes to get to this stage. You will notice as it cooks and thickens that the foamy bubbles on the surface will slowly disappear. This is a good visual guide.
Pour the curd into the prepared jars and leave to cool to room temperature on the bench. When the curd is cooled, transfer to the fridge to store.
Cook’s Notes:
This curd is sharp and very lime-y, if you would like something softer, try swapping out half of the lime juice for apple juice.
Be patient – 20 minutes is not such a long time really
– Once jars are filled, store in the refrigerator for up to a month –
#limecurd #wellingtonbakhouse #botanics@64 #limes@64
