Prep Time : 15 Minutes | Cook Time : 20 Minutes | Total Time : 1 hour | Difficulty : Moderate
Hello my lovelies! NZ limes are just coming on. And by coming on I mean are less than the $30 a kilo that imported limes cost. So it’s a good time to start adding lime to everything. I have had trouble in the past with curds. There is a lemon curd recipe on this site that is not my best work. They can be finicky and require babying and are easy to overcook. A lot of modern recipes have a very high proportion of eggs and butter and too little sugar. Yes I just said that. Sugar is the world’s great emulsifier. It brings ingredients together like nothing else. Too much butter will split as the curd cools and you will get a grainy texture. Too many eggs gives the curd too much eggy flavour. In my opinion. It also adds to the risk of splitting because of overcooking. This curd is based on my mother’s recipe. It is smooth and velvety. It is packed with pure lime flavour. I have made this curd as lemon and as lime and both are amazing. We don’t need to add zest to it. The juice provides enough flavour and we can do away with the straining step at the end. We are using a double boiler because it protects the curd from fast or uneven heating. I tend to make a half batch to have a jar in the fridge for myself. I’m the only one who eats it. Scale up and down as you see fit. Remember that it is stored in the fridge so don’t go overboard. If you want to make this through the year, juice limes when they are in season and freeze the juice for using later.