Flavia's Fundamentals: Lime Curd
Last weekend, Peter and I went out to my in-law's country house to enjoy a change of pace and scenery. We took a day trip to Brenham and enjoyed driving the winding, solitary country roads. The Texas Hill Country has become one of my favorite places.
After dinner on Friday evening, my mother-in-law pulled out the last of some mini cheesecakes that she had made a few weeks ago for a party. She makes cheesecake often {it's one of her signature desserts} and she stores them in the freezer so she always has a dessert at the ready. She made her mini cheesecakes in muffin tins lined with those tall cupcake liners {I'm definitely copying that idea next time I make cheesecake!} They were perfectly formed and when you unwrapped the mini cheesecake, the ridges from the liner formed a pretty pattern along the border of the cheesecake.
For her party, my mother-in-law made a plain cheesecake with homemade lemon curd swirled through the batter. I think I ate my mini cheesecake in three huge bites with my eyes rolled into the back of my head, I loved it so much. I adore anything citrus and I adore a good cheesecake, so this was my idea of a perfect dessert. While I was eating it, I realized that I have never made lemon curd or any other type of citrus curd for that matter, and I wanted to remedy this very quickly. So, yesterday, I decided to make lime curd to use in a dessert that I will be posting here tomorrow in honor of the 4th of July.
I figured since I learned how to make lime curd for the first time yesterday that it would make a great Flavia's Fundamentals post. The full printable recipe and method will be listed at the end of this post.
Let's get started!
The Ingredients
- Limes
- Lime Juice {not pictured}
- Unsalted Butter
- Granulated Sugar
- Eggs
- Salt {not pictured}
The Method
Begin by peeling the limes using a vegetable peeler, being careful not to peel off any of the white pith.
Place the granulated sugar and the lime zest in the bowl of a food processor fitted with the steel blade.
Pulse the sugar and lime zest until the zest is evenly incorporated into the sugar in small bits.
You are going to love how this smells! I think this lime sugar mixture would be perfect to rim glasses for margaritas or limeade, don't you think?
Place the lime zest-sugar mixture and the butter in the bowl of a stand mixer fitted with the paddle attachment.
Cream the butter and sugar mixture on medium speed until all the butter is evenly incorporated.
{Not pictured} :: Add in the eggs, one at a time, then the lime juice and then the salt and mix until all the ingredients are evenly incorporated. Transfer the mixture to a 2 qt. saucepan and cook over low heat, stirring continuously until the mixture has thickened, about 10 minutes. Make sure the mixture does not come to a simmer/boil.
The curd is ready when it coats the back of a spoon, and when you run your finger through the curd on the spoon, it does not seep back into the empty space:
Remove the curd from the heat and place a lid on the saucepan. This will prevent a "skin" from forming on the top of the curd as it cools. Once the curd has cooled down for about 20-30 minutes, transfer it to a glass container and let it cool completely to room temperature before refrigerating it or using it. It will continue to set and thicken as it cools.
I dare you to resist eating it straight from the jar.
Lime Curd
Adapted from The Barefoot Contessa Cookbook by Ina GartenThis recipe and method also works for any type of citrus fruit. If you are using oranges or grapefruit, however, you may need to use fewer of those fruits since they are larger than lemons and limes.
4 limes, at room temperature
1/2 cup freshly squeezed lime juice
1 1/2 cups granulated sugar
1/4 lb. {1 stick} unsalted butter, at room temperature
4 large eggs, at room temperature
1/8 tsp. saltBegin by peeling each lime using a vegetable peeler, being careful not to peel away the white pith. Set the zest aside. Juice the limes until you have 1/2 cup of lime juice. Set aside.
Place the granulated sugar and the lime zest in the bowl of a food processor fitted with the steel blade. Pulse the sugar and zest until the ingredients are evenly incorporated and the zest is broken into small bits throughout the sugar.
Transfer the lime zest-sugar mixture into the bowl of a stand mixer fitted with the paddle attachment and add in the butter. Cream the butter and sugar mixture over medium speed until the butter is completely incorporated into the sugar. Over low speed, add in the eggs, one at a time, mixing well after each addition. Add in the lime juice and then the salt, mixing until evenly incorporated. Transfer the mixture into a 2 qt. saucepan and cook over low heat, stirrling continuously until the mixture has thickened, about 10 minutes. Do not bring the mixture to a simmer/boil.
Once the curd is cooked, remove it from the heat and place a lid on the saucpan and let the curd cool in the saucepan for 20-30 minutes before transfering it to a glass jar. Allow the curd to cool completely to room temperature before using or refrigerating it. If you refrigerate it, allow the curd to come to room temperature before serving for the best flavor.
Other scrumptious ways to use citrus curd:
- As a dip for fresh fruits, angel food cake or pound cake
- As a filling between cake layers
- Served with warm scones
- As a pancake topping
- As an ice cream topping
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It looks wonderful! I love any kind of curd.
Your mother in law's mini cheesecakes sound scrumptious! I have yet to make curd but I love limes so I know I'd love this. I have an idea for a berry curd but am waiting on the boysenberries so I can try it!
Wow! That looks delicious! Can't wait to see what dessert you'll be making with it!
I love lime, sometimes I find it hard to choose between it and lemon. Can't wait to see what you use this gorgeous curd in!