Ingredients for Lime Curd:
- Juice and rind from 6 limes
- Juice from 1 lemon
- 12 0z (340 g) sugar
- 4 free-range eggs
- 4 oz (112 g) unsalted butter
Method for Lime Curd:
- Wash the limes and lemon. Finely grate the rind from the limes.
- Cut in half and squeeze out the juice, removing any pips.
- Put the juice and rind, beaten eggs and other ingredients into a double saucepan or heatproof-bowl over a hot pan of water) on low heat and heat gently until all the sugar has dissolved.
- Continue cooking until the mixture thickens.
- Remove the rind by pushing the mixture through a fine sieve.
- Turn into hot, clean, sterilized jars and seal at once.
- Label when cool.
Makes about 1½ lbs (675 g) of Lime Curd.
Great on bread or toast but don’t forget traditional curd tarts – they may not be fashionable but they are still delicious.
Try to obtain organic limes as most pesticide residues are in the peel. Unwaxed limes are better but if you can’t get them, wash well under hot water using a vegetable scrubbing brush before preparing.
When juicing citrus fruits, a few moments in the microwave will warm up the fruit making the juice easier to extract.
Important Note: Unlike store-bought curds with preservatives Fruit curds do not store for long because of the eggs. Best kept in the refrigerators and eaten within two or three weeks at most.
Because of the lightly cooked eggs in them, there are health implications and home made curds are probably best avoided by pregnant ladies, babies, younger children and the elderly or anyone who is at particular risk from salmonella. It is a very small risk, but nonetheless a risk.
More Information on Fruit Curds