A gorgeous sunny afternoon on Easter Monday beckons for some quiet time in the kitchen. Quiet time cooking, baking, enjoying foods one mightn’t usually prepare but will enjoy on those special holidays nonetheless. We’re enjoying the last of the summer citrus here in Australia, so this recipe is for you.
Simply because we all need a little lime curd in our lives, from time to time…
my version of a sandwich, lime curd & meringue that is…
Original recipe from ABC Delicious magazine. I found the online recipe here, at taste.com.au it makes approx 1.5 cups of delicious lime curd, ready for your spoon…
Time: 20 mins or so
2 eggs 2 egg yolks
3/4 cup caster sugar
1/3 cup chilled butter (I’ve used salted because I like to balance the sweetness)
Zest juice of 2 limes
Add the whole eggs, yolks and sugar into a large saucepan.
Whisk the mixture until smooth, then place pan over a low heat.
Add the butter, juice and zest and whisk slowly, (cause we don’t want to scramble those eggs!)
Keep whisking until the curd comes together like so,
Finally, you have the option to strain the curd or not (as I’ve chosen too). Lime curd should keep up to two weeks in the fridge…if you can hold out that long.