Lemon Lime Curd
Submitted by bettina on September 16, 2004 at 8:37 am

DESCRIPTION
Lemon-Lime Curd

SUMMARY
Yield 0 File under Misc. Recipes & Requests

INSTRUCTIONS
Recipe from September 12, 2002
LEMON LIME CURD-- from Chef Alexis Hinchy, Kneadful Things
4 large eggs, beaten lightly
1 cup unsalted butter, cut into bits
1 cup sugar
1 Tablespoon grated lemon zest
1 Tablespoon grated lime zest
4 Tablespoons fresh lemon juice
4 Tablespoons fresh lime juice
In a saucepan combine all ingredients. Cook over moderately low heat, whisking constantly for 1-2 minutes, or until the curd is thick enough to hold the mark of the whisk and the first bubble appears on the surface.

Transfer the curd to a small bowl. Cover its surface with plastic wrap and let cool. Chill covered with the plastic wrap for 1 hour. Serve with cookies or scones, or use to fill tartlets. Makes about 2 cups.

Fat City Note: When making this recipe remember to stir constantly. Eggs coagulate at 140 degrees so it doesn't take much to go past that point and over cook them.

Presentation Idea: A lemon curd, once cooled, can be used just like a mouse. You can mix it with whipped egg whites and whipped cream for a lemon mousse. Tape together a 3-inch wide strip of parchment or wax paper long enough to make circle on the inside of a souffle mold. Place the wax paper one inch above the mold. Fill with lemon mousse and chill. Garnish with powdered sugar and mint leaves. You can make variations of lemon by substituting orange and orange zest, or any other fruit juice.