Tuesday, 5 June 2018

Homemade Lime Curd

This lime curd recipe is a delicious alternative to lemon curd.   The curd is easy to make and is perfect spread on a round of toast or included in a number of bakes.  

Homemade lime curd

If you're a fan of lemon curd, I'm sure you'll also love the delicious zesty-ness of lime curd too.  As popular as lemon curd is with many people, myself included, sometimes it's good to ring the changes.



How to make lime curd. 

Lime curd is just as easy to make as lemon curd and needs only a few ingredients.  It's traditionally made over a bain marie (bowl suspended over a pan of water) which provides a gentle heat preventing the eggs from scrambling and spoiling the curd.  Whether you're making lemon curd, orange curd, or this refreshing lime curd, the mixture will need constant stirring once the eggs are added waiting for it to thicken.  You will know when it's ready when a line can be traced into the spoon and the curd no longer runs to fill the line.         

Limes
  

Lime curd uses. 

Lime curd can be used in the same way as lemon curd.  As we know it's really great spread onto a round of toast, but how about rolling some into a swiss roll, sandwiching some between macarons, layering some in a Victoria Sandwich cake, or even adding some to cupcakes for a secret filling like these Coconut & Lime Cupcakes.  And with the school year about to finish soon it would also make a lovely edible gift for your child's teacher when finished with a fabric lid and pretty ribbon. 

Coconut & Lime Cupcakes filled with lime curd




So, here's how to make homemade Lime Curd.



lime curd recipe, lime curd, lime,
Breakfast, Conserve,
British
Yield: approx 300ml

Homemade Lime Curd

prep time: 5 minscook time: 30 minstotal time: 35 mins
This lime curd recipe is a delicious alternative to lemon curd. The curd is easy to make and is perfect spread on a round of toast or included in a number of bakes.

ingredients:


  • 125g Unsalted Butter, cubed
  • 200g Caster Sugar
  • 5 unwaxed Limes, Zest & Juice
  • 3 Large Eggs, lightly beaten

instructions:


  1. Sterilise the jars.  Heat the oven to 140c /120 fan / Gas 1.  Wash the jam / kilner jars and lids (if using) by either placing them in hot soapy water or in the dish washer for a hot wash.  Rinse them well.  Without drying them lay the jars and lids on a tray (for ease of moving them) and place in the warm oven to dry completely.  If you're using kilner jars, boil the rubber seal as dry heat can damage them.
  2. Set up a bain marie.  Place the butter, sugar, lime juice & finely grated zest into a heat proof bowl (we use a pyrex bowl) .  Set the bowl over a pan of water to create a bain maire ensuring the water level is shallow enough so as not to touch the base of the bowl.   Set the bain marie on the hob over a low to medium heat.
  3. Allow the butter and sugar to melt.  Stir the mixture frequently with a wooden spoon whilst the butter and sugar melts.  Keep the pan on the medium heat until the sugar has completely dissolved, you will no longer feel or hear any granulation from the sugar.   Remove the bowl from the pan and set onto a cloth.  Reduce the heat under the pan.
  4. Add the eggs.  Strain the lightly beaten eggs through a sieve (to remove any sinew) into the bowl.  Stir with the wooden spoon.
  5. Cook slowly.  Replace the bowl on the pan.  Constantly stir the mixture whilst it slowly cooks.  It will gradually begin to thicken and have the consistency of custard.  It is ready when you are able to draw a line on the back of the spoon with your finger without the curd running back into the line.  This stage will take between 20 - 30 minutes.
  6. Decant into jars.  Ladle the cooked hot curd into the pyrex jug and then pour into the sterilised jars.   Whilst the curd is still hot seal the jars with a wax disc (wax side down) and slightly moistened cellophane held in place with an elastic band.  Alternatively use the sterilised jar lids.  Allow the curd to fully cool before placing in the fridge.

NOTES:

EQUIPMENT NEEDED: Pan & heat proof bowl to create a bain marie. Wooden spoon. Sieve.  Steralised Jars / Kilner Jars sufficient for approximately 300ml of curd.
STORAGE: Once completely cool, store in the fridge.  Sealed jars will keep for about 2 months in the fridge, though once opened it will last 1-2 weeks.
TIP: Avoid using jars which have previously contained strong flavoured food or tomato sauces as the aroma is unlikely to have been removed even with thorough washing.
NUTRITIONAL VALUES: Please note, nutritional values are offered as a guideline only.  Values below are based on 1 tbsp of lime curd (15g).  Any Percentage Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
calories
100.3
fat (grams)
5.8
sat. fat (grams)
3.4
carbs (grams)
11.7
protein (grams)
1.1
sugar (grams)
10.2
Vit C
8.1%
Created using The Recipes Generator





Pin Homemade Lime curd for later!

 
Find out how to make homemade lime curd.  It can be used in just the same way as lemon curd by topping a round of toast with it, using it as a filling for a Swiss roll or Victoria Sandwich Cake, or as a secret filling in some cupcakes.  It would also make a lovely edible gift.




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11 comments:

  1. I really want to try this. I love the sound of lime curd as I prefer limes to lemons. This would be so tasty in lots of different bakes x

    ReplyDelete
    Replies
    1. Ooh it definitely sounds as though you should try it Cat, I'm sure you'll love it if you're a fan of limes :-D You're right there are so many bakes it could be used in.
      Angela x

      Delete
  2. I wish I were brave enough to make a curd, because I do love it so much. I bet a lime one is very zesty and punchy in flavour. I was at a National al Trust shop last week, and I saw a coffee curd!!!! I cannot imagine how that must taste (I should have bought a jar looking back,but when it comes to shops like that and my kids, it is best to keep on moving!). xx

    ReplyDelete
    Replies
    1. Aw you really don't need to be brave to make one Jenny - I'm sure if you give it a try it'd turn out brilliantly :-) Oooh coffee curd - that sounds fascinating. Hahaha I usually find that I cause problems in shops like that too when I carry my bag over my shoulder ;-P
      Angela x

      Delete
  3. I'm already thinking of a million ways I wanna use this! It looks and sounds amazing Angela, I can't wait to spread it on everything :) xo

    ReplyDelete
  4. This sounds so good! I love variations on a traditional lemon curd but I've never made one before. Just seen Jenny's comment about the coffee curd at a National Trust shop. I was at one too a couple of weeks ago and have some gorgeous cherry curd that I'm trying to decide whether to make something with - maybe something like your cupcakes!

    ReplyDelete
  5. oh yes please i love making fruit curds and lime curd is a good one

    ReplyDelete
  6. Just made some of your delicious lime curd! It’s worked perfectly, and tastes gorgeous 😋 waiting for it to cool down now, then in the fridge it goes! I’ve filled 2 medium jars and have a little bit over for ‘sampling’ 😆 Can’t wait to have an experiment with this soon, got a few ideas what to use it with! Nice one!

    ReplyDelete
  7. What a lovely twist to a classic - shame you didn't link this one up last week or I'd have had you in my roundup! Thanks for linking up to #CookBlogShare. Eb :-)

    ReplyDelete
  8. This looks so good and I love all your photos!

    ReplyDelete
  9. I'm always up for curd variations. I can almost taste the 'zing' through the computer x

    ReplyDelete

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