Curd Recipes

( Please see the sections on "Hints"  and Conversion Tables )

Lime Curd

Juice and zest of 5 large limes 115g(4 oz) unsalted butter, diced
300g(10 oz) castor sugar 4 eggs, size 3, lightly beaten

    Place the lime zest and juice, the butter and sugar, in a heatproof bowl and put over a bowl of gently simmering water. Take care not to allow the bowl to sit in the water. Heat the mixture gently, stirring constantly, until all the sugar has dissolved and all the butter has melted.
    Add the lightly beaten eggs to the bowl and continue stirring over the gently simmering water until the curd thickens enough to coat the back of the spoon. This should take about 30 to 40 minutes stirring constantly to avoid the mixture curdling.
    Pour the curd into warm, sterilized jars, cover and seal. Store in a cool dark place and refrigerate after opening.

Variation: Lemon Curd - Use 4 medium, plump lemons in place of the limes, then follow the recipe above !

Makes about 675 g/1 lbs.

 

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