Saturday, 13 June 2009

Lime Curd

I've already made Lemon Curd, so I thought I'd have a crack at the Lime version...easy to make, this is a recipe for a quantity that you can easily eat in a couple of weeks. Very good on toast or warm, fresh bread

You Need:

5 Large Limes
115g Butter - cubed and at room temerature
350g Caster Sugar
4 Eggs

Finely grate the Limes, ensuring you don't include any of the white pith. Juice the Limes. Place the Lime rind into a heatproof bowl, set over a pan of simmering water. Be careful not to let the water touch the bowl....Strain in the Lime juice.

Add the Butter and Sugar to the bowl and stir frequently. Keep stirring until the butter melts. Beat the Eggs with a fork and then strain through a sieve into the bowl with the Butter/Sugar. Stir continuosly and keep a close eye on it! When the curd is thick enough to lightly coat the back of a spoon (should take 10-15 minutes), you can pour it into warm, sterilised jars. The curd will thicken as it cools.

Store in a cool dark place - deally the fridge. This will keep for about 2 months

Makes about a pint or 1.5 Lbs

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