I recently lucked in to finding a two pound bag of tiny key limes for a mere $1.50. That is a great deal, but a LOT of little limes to find a use for. Right away, I decided to make a batch of lime curd, especially considering that I had a lot of left over egg yolks after the egg white intensive sponge cake I posted about the other day. I've got a few ideas up my sleeve on what to do with the lime curd, but I haven't gotten there, yet. For now, here is the lime curd recipe:
Going back a few months, I made some very nice lemon curd. That recipe worked so well for me that I used it again here, substituting the lime for lemon in the recipe.
Key Lime Curd
6 large egg yolks
3/4 cup lime juice
1 Tbsp grated lime zest
1/2 cup Splenda sugar blend (1 cup sugar if using regular sugar)
1 stick of butter, cut up
a few drops green food coloring (optional)
Combine the egg yolks, juice, zest and sugar in a medium saucepan and whisk together until smooth. Cook over medium heat, stirring constantly until mixture thicken and coats the back of a spoon (about 8-9 minutes.) Remove from heat and start stirring in the butter, one piece at a time, ensuring that each piece melts completely before the addition of the next one. At this point, you can add a few drops of green food coloring. I added it because I wanted to be able to distinguish the lime curd from the lemon curd in my refrigerator.
Pour the completed curd into clean containers. You can process canning jars to make it shelf stable, but I have heard that it doesn't keep for too long. I chose to just refrigerate it. I hope to use it up soon enough, anyway! (hint: I plan to pair it with some cherries very soon...)