Recipe by Sarah Phillips; Food styling and photos by Kelly Hong © 2009 Sarah Phillips CraftyBaking.com
This Lime Curd Recipe is really zesty. It makes a stunning appearance in my Mojito Roulade (Jelly Roll) Cake Recipe, folded into whipped cream and further flavored with a splash of rum and a touch of mint. Well, what are you waiting for?
FROSTING, ICING, ETC RECIPE HELP
I just want to warn you in advance. Processing sugar in your food processor will scratch it, but not ruin your food processor! Optionally, you can chop the lime zest into finer particles with a sharp knife and use super-fine sugar, instead. The super-fine sugar is not necessary, however.
2 or more teaspoons lime peel (zest)
1/2 cup lime juice from 4 to 5 medium-size limes
1 1/2 cups sugar
1/4 pound (1 stick or 8 tablespoons) unsalted butter at room temperature
4 large eggs at room temperature
1/8 teaspoon salt
1. Remove the peel of 4 or 5 limes with a microplane zester or vegetable peeler, being careful to avoid the white pith.
2. Squeeze the limes to make 1/2 cup of juice and set the juice aside.
3. Optionally, put the zest in a food processor fitted with a steel blade. Add the sugar and process for 2 to 3 minutes, until the zest is very finely minced and the sugar is processed until fine.
4. In the bowl of an electric mixer fitted with a paddle attachment, cream the butter with the sugar and lime zest.
5. Add the eggs, 1 at a time, and mix for 20 seconds on low after each one. Scrape the bottom and side of the bowl before moving to the next step.
6. Next, add the lime juice and salt. Mix on low until combined.
7. Pour the mixture into a 2-quart saucepan and cook over low heat, stirring constantly, until thickened, about 10 minutes.
NOTE: Do not be alarmed if your mixture looks curdled when you pour it in the pan. It will smooth out when you cook it.
8. The lime curd will thicken at about 175 degrees F, as measured with an Instant Read Thermometer, or just below a simmer. Remove from the heat and set aside.
9. Press a piece of plastic wrap on the surface of the curd and refrigerate until set.
Refrigerate until ready to use or freeze for 2 months.