August 08, 2006

Key Lime Curd

3 eggs
6 tablespoons butter
1/2 cup sugar
2/3 cup fresh key lime juice*
1 teaspoons key lime zest

Over low heat, melt the butter in a saucepan. Add the remaining ingredients and whisk continuously for about 8-10 minutes or until it forms a custard. Allow to cool then pour into a jar and refrigerate. The curd will thicken considerably as it cools.

*Persian lime juice will work just as well but the resulting curd will be a tad sweeter.
My thoughts:
Every time I see key limes in the store I can't resist buying them. It's a sickness, really. This time it was a bag of about 50 for $1.60 and I couldn't turn down that kind of a deal-normally a much smaller bag runs about $4-5. Anyway, I didn't want to make another pie so we had been using the key limes in place of usual limes (even in our chicken salad) until I thought of making key lime curd. I'd never made any sort of curd before but I had seen a pricey jar of lemon curd in the store and thought it looked like something I could make. It was much easier and faster than expected, it was almost magical how it went from being liquid to custard in just a few minutes. I made this recipe a little lighter than most lime curd recipes which frequently call for 3 or 4 whole eggs plus additional yolks. I think it's better for it, any more eggs and I think the eggy flavor would have over-powered the delicate tartness of the key limes. I can't wait to make some thing with it, it already tastes delicious.