I really need a vacation. And apparently it needs to be to a sunny, tropical destination filled with coconuts, limes, umbrellas and lots of tanning lotion. Because really, coconuts and limes are taking over my life. Not in an unfortunate way by any means. But in a – I’m channeling all of my energy on the thought of a vacation, and these curds are my vicarious way of vacationing.
It’s a thing.
Last week I brought you the coconut curd. Which is still somehow, unbeknownst to me – still in my fridge. Yes, I’m asking myself the same thing, “How the heck has it made it this long?!”. It’s not for a lack of trying. In all honesty, I think I’m just being stingy with it because it’s so dang freakin’ good I want to savor it. But with Ben in class tonight, maybe I’ll just go all “Nutella jar and a Spoon” on that container and devour it. There is no shame in that right?
Please someone tell me it’s allowed.
To keep on the tropical theme I wanted to bring you another curd that was zesty, lively and worth every pucker of your lips.
I give you Key Lime Curd.
It’s very simple and one quick substitution from our coconut curd yields tantalizing results that you’ll want to top a cake with or dip a spoon into. It’s allowed. I promise.
Into a bowl went all of the ingredients until it was whisked into submission. The most difficulty part of this venture was the juicing of 1 pound of key limes and zesting the little buggers without going Pretty-Woman-with-the-escargot on each and every one. They really are slippery little suckers!!
And it was necessary to wear nitrile gloves because that much acid on one’s hands has disastrous results. Chemical peels don’t feel good, on your face or on your hands. Ever.
Once everything was whisked together and light and fluffy it was poured over a double boiler on medium and whisked until the whole mixture reached 170 degrees. Into a large bowl it went and into the fridge to cool.
Of course as any home cook and taste tester would do, I sampled it along the way. Repeatedly.
Whisk yourself away on a little zesty little vi-cation. ASAP as possible. (The Office, anyone? Dang.)
Key Lime Curd
Zest and Lively Curd
1/2 cup Butter, unsalted and room temperature
1 cup Sugar
3/4 cup Key Lime Juice
1 Tbsp Key Lime Zest
2 whole Eggs
2 Egg Whites
In a mixer, beat together butter and sugar until light and fluffy. Beat in one egg at a time, allowing to mix completely before beating in another egg. Beat in key lime juice and zest until incorporated.
Over medium heat, in a heavy bottom pot or a double boiler, stir cream/egg/lime mixture. Stir mixture frequently until temperature reaches approximately 170 degrees and the mixture begins to thicken. Approximately 10 minutes.
Pour into bowl and let cool in fridge. When cool, place in air tight container and use within a week. Dollop on biscuits, fill cupcakes or spread between layers of cake. Or devour with a spoon.
Adapted and Inspired by Bell'alimento