Pink and Green [lime curd]

Sorry kids, but that’s my favorite color combination.  I’m kind of preppy.  Don’t judge.

I use my preppy powers to find things like this on the internet:

Tory Burch sugar cookies?  Are you kidding me?  So fun (Blog post here, cookies made by these folks).

Pink and green has long been a favorite color combo and this week, it worked in the kitchen.  If you’re not going the chocolate route for Valentine’s Day, consider this dessert.

Because I suffered through 50 hours of snowfall this week, and because I wanted the challenge of making something custard-y that wasn’t going to collapse (some of you may remember the fallen pastry cream incident of aught-nine), I made Ina’s Lime Curd (sans tart) and served it with strawberries.  This time around, I was equipped with a candy thermometer and the knowledge that the curd should thicken at about 175 degrees.

And thicken it did.  I love how simply this came together and how much flavor it has.  This is Ina at her best (should have known, as the recipe is in her first cookbook).  I like the bold flavors of lemons and limes, so I shy away from citrus recipes that don’t put every last fleck of zest in the mix.  The difference is huge.

You will need:

  • 4 limes
  • 1 1/2 C sugar
  • 1/4 lb unsalted butter at room temperature
  • 4 extra large eggs at room temperature
  • 1/8 t salt

Put the zest of the limes and the sugar in a food processor and pulse until the zest is very finely minced.  Cream the butter and sugar mixture in the bowl of a mixer fitted with the paddle attachment.  Add the eggs, one at a time, and beat until incorporated.  Add 1/2 C of lime juice, and the salt.  Mix until combined.

Pour the mixture into a 2-quart saucepan over low heat and stir, constantly until the mixture has thickened.  If that’s not enough guidance for you (because it certainly wasn’t for me), that should be about 175 degrees, or just before the mixture bubbles.

Then, pour this into a bowl and place a layer of plastic wrap directly on top of the curd, so a film doesn’t form as it cools.  Let it cool down at room temperature first and then put it in the fridge for a final chill.  Actually, you don’t have to refrigerate it, but I like mine cool.

Once it’s ready, the possibilities are endless.  You can dip strawberries in your lime curd, use it instead of butter on your bread, or fill cute little tarts with it.

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