This is a new realm for me, and so far so good! Outside of the traditional yummy lemon style, I’ve experimented with Limes and Tangerines as well and very much enjoyed the variety of flavors.
INGREDIENTS
- 3/4 cup fresh lime juice (older yellow ones work well too!) NOTE: You can substitute Tangerines or Lemons for a variation of curd tastes
- 1 tablespoon grated zest (scraped off from fruit peel skin)
- 3/4 cup sugar
- 1/2 cup unsalted butter (1 stick), cut into dice sized cubes
PREPARE
In 1st Glass Bowl
- 3/4 Cup – Add Lime Juice (use approx 8 med. Limes)
- 1 Tbsp of Lime Zest Peels use fine grater or zester
- 4oz of Butter
On Stove top
- Pour 1 & 1/2 cups of water in a 2qt Stove Sauce Pot on Low/Medium Heat
- Put glass bowl with juice, zest, butter on the 2qt sauce pot (ideally rests on top almost like a pot lid)
In 2nd Bowl Add
- 3 Eggs
- 3/4 cup Sugar
- Whisk together well – set bowl aside
DIRECTIONS
- Using the sauce pot with water, set heat to Low/Medium
- Put Glass Bowl with Lime Juice & skin zest, butter on top of the Sauce Pot, whisk every 1-2 minutes wait until butter is completely melted and remove from stove
- Checking with thermometer (I use a Laser thermometer)- wait until the heated lime, zest and butter is about 80-89 degree range
- Slowly pour 1/3 of pot contents lime juice, zest, butter into the 2nd Bowl (Eggs & Sugar) while quickly whisking it! Once whisked well add rest 2/3 of Juice pot contents, whisk for 1 minute fast
Dump (empty) remaining water from sauce pot, put a strainer over the empty pot and pour mix through strainer. (goal here is to keep any “cooked egg parts” from entering the curd)- If no cooked egg parts are seen in the strainer – scrape the remaining fruit zest out of the strainer back into the pot.
- Put on Low/Medium Heat, whisk for 10 or so seconds every other minute (or so) for approx. 10 minutes or until mixture thickens up to desired consistency
- Remove from heat pour into 1 qt. glass mason jar storage (or similar) container
- Let it cool for 1 Hour – then refrigerate
- Makes Approx. 16 oz. of Curd (One Pint Mason Jar)