Mexican Lime Curd

 

I’d recommend organic limes for this recipe since you’ll be using the outer peel. If not, you’ll want to scrub them well. Also, just a note that the finished curd is bright yellow, not green. That’s no mistake. The color is influenced more by the egg yolks than the juice or zest.

 

1 T. finely grated lime zest (shiny outer part only, not the bitter white pith)

1 1/4 C. granulated sugar

3 eggs, well beaten

3/4 C. freshly squeezed lime juice from 6 Mexican limes (or ~12 Key limes)

6 T. unsalted butter

Pinch of salt

 

Place a large bowl half-full of ice water near the stove. Next to that, set a wire-mesh strainer nested inside a medium metal bowl. In a medium saucepan, rub the lime zest into the sugar with your fingers until moist and fragrant. Whisk in the beaten eggs and lime juice. Add the butter and salt, and set the pot over medium-low heat. Cook, stirring constantly with a wooden spoon, until the butter melts and the mixture thickens, 5 to 10 minutes. Do not boil. Wait for when the mixture thickens to the consistency of a loose pudding. It should coat the back of a spoon, leaving a distinctive track when you run your finger through it. At this point, remove the pot from the heat. Set the bowl with the strainer inside the ice bath, and quickly pour the curd through the strainer into the bowl, using a rubber scraper to force the curd through the sieve. (The ice bath halts the cooking and the strainer is insurance to remove any overcooked egg proteins that may arise. Be sure to scrape as much of the curd as possible off the underside of the strainer.) Let the curd cool for a half hour before pouring it into small jars. The curd will thicken further and the flavor will intensify as it chills. Keep refrigerated for up to 2 weeks.