Lime curd is very similar to lemon curd — even in color. Lime juice is slightly greenish, but the egg yolks are very yellow so the whole thing ends up yellow. The flavor is limony instead of lemony . . .
Notice the spoon? This was so delicious I just kept tasting and tasting . . .
Zest and squeeze 5 large limes, or enough limes to produce 1 cup of juice and 1 tablespoon of zest.
If you’re not into grating with a tiny grater, you can peel one lime and add just the peeling to the pot. This makes it easy to remove before you add to the eggs. This is my new favorite method. . .
Next, pour zest, the 1 cup of lime juice, 1 cup of sugar and 1 stick (1/2 cup) of butter into saucepan. Cook over low heat, stirring occasionally, until butter is melted.
In the meantime, crack eggs into measuring cup. You want to end up with 1 cup, which is about 4 large eggs. I used bantam eggs today — since they are smaller to make 1 cup I needed 7 eggs.
I whipped these briefly in the mixer. You can also do this all by hand (see lemon curd), but in this post we’re using the mixer method.
Once the butter has melted on the stove, turn off the heat. Fish out the lime peel strip . . .
Then, with mixer running, gradually add — in a small stream — the heated butter mixture to the eggs.
Here’s the eggs and lime mixture together — still relatively thin.
Return the whole thing to the stove, and cook until thickened and just starts to sheet off a spoon — when two drops join together before falling, it should be done. It won’t look done, but you will notice that it’s thickened. It will thicken more as it cools.
Quickly run curd through a strainer. I say quickly, because the more it cools, the less likely it will want to drip through the strainer. Also, if you cooked it too long you might have similar troubles.
If you grind it through the strainer with a spoon, you’re going to have gritty bits of egg white and possibly zest that will detract from a silky smooth texture. So gently, encourage the curd through the strainer. Maybe even use a second strainer if the first becomes clogged up. I shake my strainer a bit, or stir above the screen (not touching the screen).
Pour into hot sterilized jars and seal. Makes 2 – 3 cups. Refrigerate and use within 3 months for best flavor (see lemon curd). Doesn’t that look yummy?