Monday, June 2, 2008
After the Daring Bakers Opera Cake challenge, I had a large number of egg yolks (6!!) left over. I didn't want to use them to make even more desserts, given my groaning fridge was already full of them, so I chose to make lime curd instead.
After Googling for a curd recipe which used six egg yolks, I came up with the following recipe, which came from here at the I Love Desserts section of GlobalGourmet.com:
1/3 cup lime juice
6 egg yolks
1 tablespoon cornflour
125g butter, cubed
1 cup sugar
zest of 3 limes
Combine the lime juice and cornflour in a small saucepan. Add the sugar, zest, and egg yolks, and mix well. Place the saucepan over a larger saucepan of simmering water, and whisk the curd mixture until it is thick. Add the butter slowly in small pieces, combining between additions. Once the butter has been mixed in, remove the saucepan from the heat and spoon the curd into a bowl. Press clingwrap onto the surface of the curd and chill in the refrigerator.
Lime curd can be enjoyed in so many ways - as a spread on toast, muffins, crumpets etc, as a filling for cakes and desserts, or straight out of the bowl! This curd has a lovely tart edge to it, which I prefer to the creamier curds, and contrasts nicely with the sweet blandness of a crumpet - my favourite way to enjoy it.