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.
I have seen it in shops but never have made them home.
ReplyDeleteHoney this curd looks so delicious..can I put a finger in it :-D?
ReplyDeleteReally great and i love the idea of having some right now!! :-D
Have a good day darling
love you
Silvia
Well, aren't you the clever one. I so hear you when you say you're overloaded with baked goods. I either freeze them or give them away. Seems almost a little insane doesn't it.
ReplyDeleteOh lovely, I can use this in one of my cakes as a filling!!
ReplyDeleteI just adore citrus fruit and lime curd sounds just gorgeous with a slight tang just to my taste! It is so versatile as you say and can been eaten in many different ways!
ReplyDeleteRosie x
I must try this recipe, good idea, I normally just use the eggs to make french toast. TQ for the suggestion.
ReplyDeleteGood for you for saving your yolks! I was so fatigued by the mess and rigamarole of that opera cake that I tossed my yolks into the composter. I've been feeling guilty about it ever since!
ReplyDeleteI make lemon curd all the time, but not lime curd. And I happen to have a bag of limes in the house. Thanks.
ReplyDeleteThis is a new one to me, but since I've been expecting all things citrus have been really appealing for some reason. May have to try it out! On toast. Yum.
ReplyDeleteThanks for stopping by!
my sous chef would loveee this! hmmm can i make chocolate curd?
ReplyDeleteThis looks so lovely. I love the taste of limes.
ReplyDeletei must admit i havent tried making my own..thanks for sharing the recipe :-)
ReplyDeleteLime Curd!! Gorgeous!! Perfection!! It's only 5:40AM here, but I'm suddenly wide awake with delight over your beautiful lime curd!
ReplyDeleteI have never made or tried lime curd.
ReplyDeleteIt looks amazing and a nice change from the usual lemon curd.
Great idea. I should have done that with my excess yolks too. I can't remember what I did with them. They must've gone into a parfait of some sort..
ReplyDeletestrangely it seems that I have been making recipes lately which use egg yolks but I have been using the egg white in fritters! The egg yolk recipes were a cornmeal pastry and welsh rarebits with leeks - both well worth an egg yolk or two if you find yourself with surplus and trying to avoid sweet food again!
ReplyDelete