101: LIME CURD

I feel like I begin most of these posts apologising for not writing them more often. I admit that for the past few months, I’ve moved writing for the blog to the back burner. I’ve been letting other things distract me from what is creatively important to me, like this little blog.

Between work, family, friends and just riding the ebbs and flows of life – I often find myself with so much on my plate and my time stretched thin, that I don’t have any energy left for creativity.

I’m coaxing myself out of this teeny-tiny rut with this smooth, rich lime curd. If you like that zippy zing of citrus, this is deeply satisfying. It’s sweet and creamy, with an enticing tartness.

• 2 eggs
• 1 egg yolk
• 100g caster sugar
• 40g chopped cold unsalted butter
• 1 tablespoon finely grated lime rind
• 85ml lime juice

Whisk together the eggs, egg yolks, sugar, lime rind and lime juice in a bowl. Pour the mixture into a saucepan over medium heat and cook, stirring for 3 minutes or until the sugar has dissolved.

Reduce the heat to low and gradually add the butter, a few pieces at a time, stirring continuously until melted. Continue to cook (and keep up the stirring) for approx. 4 minutes or until the mixture is thick and coats the back of a spoon.

Remove from the heat and pass through a fine mesh strainer into a medium bowl. Transfer to a small jar or airtight container and refrigerate until cool and thick in texture. You can store this lime curd in the refrigerator for up to one week. Makes 1½ cups.

Lime curd is wonderful to dollop over muffins or pancakes or even swirled into yoghurt. It can also be used as a cake filling – sandwiching a lovely light sponge or poured into a cooled cooked pastry case.

So easy to make. So easy to eat spoonfuls straight out the jar whilst standing at the fridge…but I wouldn’t know anything about that.