Fresh Lime Curd Food

LIME CURD

Steps:

• Place all the ingredients, except the butter, in the food processor.
• Starting at the lowest power setting, switch on the processor and wait until everything has more or less blended.
• Slowly and systematically increase the power setting until you reach the maximum level.
• Leave it motoring for 5 minutes then over a period of one minute add the butter in equal quantities.
• Pour the contents in a container and let it chill in the fridge.

LIME CURD

Steps:

• Whisk the sugar, 1 tablespoon lime zest, the lime juice and salt in a medium saucepan. Whisk the whole eggs and yolks in a small bowl, then whisk into the lime mixture.
• Cook the mixture over medium heat, whisking constantly, until it¿s thick like pudding, 6 to 8 minutes. Remove from the heat and whisk in the butter a few pieces at a time until incorporated.
• Strain the mixture through a fine-mesh sieve into a small bowl, pushing it through with a rubber spatula. Press plastic wrap directly onto the surface to prevent a skin from forming; let cool to room temperature. Stir in the remaining 1 teaspoon lime zest. Cover and refrigerate until completely set, at least 4 hours and up to 5 days.

FRESH LIME CURD

Steps:

• Place the sugar, butter, lime juice, lime zest in the top of a double boiler; stir over medium-high heat until butter melts. Mix 2 tablespoons hot lime mixture into the eggs and stir to blend.
• Reduce heat to medium until water simmers. Slowly whisk egg mixture into the lime mixture. Cook over the double boiler until lime mixture thickens and coats the back of a wooden spoon, 20 to 25 minutes. Cool slightly and spoon into a clean, glass jar. Cover and refrigerate.

LIGHTER LEMON - LIME CURD (NO BUTTER)

Steps:

• In a small sauce pan, over medium heat, dissolve sugar into lemon juice. Add zest.
• Lightly beat egg in a small/medium bowl. Whisking constantly, slowly pour lemon/sugar syrup into the egg. Beat for 2 minutes (only 1 if you're using a mixer), then transfer back into the saucepan.
• Heat over low heat, stirring constantly, until it just starts to bubble at the edges. Remove from heat and stir in vanilla.
• Transfer to a small container and store in the fridge.

LEMON LIME CURD

Steps:

• In a heavy saucepan whisk together the sugar, the whole eggs, the yolks, the juices, and the zests and cook the mixture over moderately low heat, whisking, until the sugar is dissolved. Add the butter, cook the mixture over low heat, whisking, for 10 to 12 minutes, or until it registers 160°F. on a candy thermometer, and transfer it to glass jars. The curd keep, covered and chilled, for 2 weeks. Serve the curd as a spread with sweet breads.

LIME CURD

Steps:

• Combine yolks, lime zest, lime juice, and sugar in a saucepan. Whisk. Set over medium heat; stir constantly with a wooden spoon, making sure to stir sides and bottom of pan. Cook until thick enough to coat back of wooden spoon, 5 to 7 minutes.
• Remove saucepan from heat. Strain curd into a bowl. Add butter, a few pieces at a time; stir with wooden spoon until smooth.
• Lay plastic wrap directly on the curd's surface to keep a skin from forming; wrap tightly. Let cool; refrigerate until firm and chilled, at least 1 hour. Store refrigerated in an airtight container up to 2 days.

KAHLUA GINGERBREAD WITH KEY LIME CURD

Steps:

• Beat butter at medium speed with an electric mixer until creamy; gradually add sugars, beating well. Add eggs, beating until blended.
• Add flour and next 9 ingredients (flour through coffee) and beat until smooth. Pour into a greased and floured 13x9x2 inch baking pan.
• Bake at 325 degrees for 35 minutes or until a wooden pick inserted in center comes out clean.
• Cut into triangles; serve warm or at room temperature with Key Lime Curd and whipped cream. Garnish, if desired.
• Key Lime Curd: Combine sugar, butter, lime juice and rind in a heavy saucepan. Cook over medium heat, stirring constantly, until butter melts. Gradually stir one-fourth of mixture into eggs; add to remaining hot mixture, stirring constantly.
• Cook over low heat, stirring constantly, 10 minutes or until lime mixture thickens and coats a spoon.
• Remove from heat; cool. Cover and chill at least 2 hours. Yield: 3 cups.

LIME CURD

Steps:

• Place fine strainer over medium glass bowl. Melt butter in heavy medium saucepan over medium-low heat. Remove from heat. Add sugar, lime juice, lime peel, and salt; whisk to blend. Add yolks and whisk until smooth. Return saucepan to medium heat and whisk constantly until curd thickens slightly and leaves path on back of spoon when finger is drawn across and instant-read thermometer inserted into curd registers 165°F (do not boil), 10 to 12 minutes (mixture will not be as thick as traditional curd but will resemble slightly thickened sauce). Pour curd into prepared strainer; discard solids in strainer. Place plastic wrap directly onto surface of curd and chill overnight. DO AHEAD: Can be made 1 week ahead. Cover and keep chilled.