Lime curd

Lime curd

By
From
Cantina
Makes
500 ml
Photographer
Chris Middleton

A deliciously tart, buttery cream, great for scooping onto homemade scones (biscuits), spreading on toast or eating straight from the jar!

Ingredients

Quantity Ingredient
2 large egg yolks
80g caster sugar
2 limes, finely grated zest and juiced
100g unsalted butter, cubed

Method

  1. Combine the egg yolks and sugar in a medium heatproof bowl. Set over a saucepan of barely simmering water, ensuring the base does not touch the water, and whisk continuously until very thick. When ready you should be able to drizzle the mixture on top to form a figure 8 and it will hold its shape briefly before sinking into the mixture – this is known as the ribbon stage. Add the lime zest and juice and whisk until thick.
  2. Remove from the heat and add the butter, a cube at a time, whisking to incorporate before adding the next cube. Continue until the mixture is thick and all of the butter is incorporated. Strain through a fine-mesh sieve. Cover and refrigerate for at least 4 hours, or preferably overnight, before use.
  3. Store in an airtight container in the refrigerator for 2 months.
Tags:
Latin
Mexican
Mexico
Cantina
Paul Wilson
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