Luscious Lime Curd Food

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.

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.

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.

LUSCIOUS LIME CURD

Steps:

• In bottom of double boiler, bring about 2" of water to the simmering point (around 200°F - see Note below). Maintain the water at this simmering point over medium-low heat. Place sugar in top of double boiler or heat-proof bowl. Mix in the lime zest. Whisk the lime juice into the sugar.
• In small bowl, lightly beat the 2 egg yolks and the whole egg together with a fork, just enough to break up the yolks and blend them with the whole egg. Whisk the eggs into the sugar-lime juice mixture. Add the soft butter. Place this pot or bowl over the simmering water. Stir the mixture continuously as it cooks until it is thickened and the temperature of the mixture registers 175°F on a candy thermometer. Be patient as this will take awhile. Make sure the water in the bottom of the boiler does not boil and stays only at the simmering point.
• Remove curd from heat and strain through a mesh strainer to remove any of the egg white that may have coagulated as well as the lime zest. Pour strained curd into a sterilized bottle. Place a piece of plastic wrap directly on the surface of the curd to prevent it from forming a skin on top. Cool at room temperature. Remove plastic wrap. Cover jar tightly and refrigerate for up to 1 week.