Lime Curd

I first tried to make lime curd several weeks ago.  I had 3 egg yolks (from another cookie experiment) and was determined to make a small batch of curd with them.  It was a miserable experiment!  I learned that lime curd is just one of those things that you need to make a little more of to get it just right. 
Thankfully, this recipe yielded a nice batch of lime curd to use in a Lime Whip Pie.  The curd was tangy, limey, and well worth the effort. 

Lime curd filling in Lime Whip Pie

Notes:
I used Persian limes to make this curd, but you can use key limes as well; you'll just need more of them.  I made this to use in Lime Whip Pie. You could use it as a topping on anything you like lime with though... on scones, English muffins, toast, etc.  You start by heating some of the ingredients and then you gradually add the hot mixture to the egg yolks to bring the yolk temperature up without cooking the yolks solid.  This is called tempering.  The CDC recommends cooking eggs to 160°F (http://www.cdc.gov/features/salmonellaeggs/).  You'll need to use a cooking thermometer to make sure that you bring the curd to the correct temperature.  You pour the curd through the fine mesh strainer to remove any lumps, and the ice bath helps to cool the curd quickly so it can be placed in the refrigerator as soon as possible.  You can use the leftover egg whites in an angel food cake or mudslide cookies.

Adapted from Baking at Home with The Culinary Institute of America

Ingredients:
6 egg yolks
¾ cup granulated sugar, divided use
¾ cups (1½ sticks) unsalted butter, divided use
¾ cups fresh lime juice (~7 Persian limes)

Other Items:
ice bath
fine mesh strainer
cooking thermometer

Yields approximately 1½ cups

Prepare the Ice Bath:
Prepare an ice bath by placing some ice cubes and cold water in a large bowl.  Nest a smaller bowl inside the larger bowl, taking care that the water in the larger bowl won't overflow into the smaller bowl, especially when it is filled with the lime curd.  Place a fine mesh strainer over top of the smaller bowl, and set everything aside while you prepare the curd.  

Cook, Temper, Cook, Strain, Cool, and Chill:
In a medium-sized bowl, whisk together the yolks with ¼ cup of sugar, and set aside.  Place ½ cup of butter, ½ cup of sugar, and the lime juice in a medium-sized saucepan, and using medium heat, bring the mixture to a boil.  Stir the mixture constantly.  Once boiling, remove the pan from the heat and add a few spoonfuls of the hot mixture to the egg yolk and sugar mixture, whisking well.  Continue to gradually add the hot mixture to the egg yolk mixture, until half of the hot mixture has been added.  Transfer the tempered egg yolk mixture into the pan with the remaining hot mixture, stirring well.  Return the pan to the heat, and cook over medium heat, whisking constantly, until the mixture boils and reads 160°F on a cooking thermometer.  Once it reaches the correct temperature, lower the heat, and add the remaining ¼ cup of butter, whisking until the butter melts and is fully incorporated.  Pour the mixture through the fine mesh strainer into the prepared empty bowl that is sitting in the bowl of ice water.  Stir the curd every few minutes or so, until the mixture cools enough to be placed in the refrigerator.  Remove the smaller bowl with the curd in it from the ice bath, wipe off any water on the outside of the bowl, and press a piece of plastic wrap on the surface of the curd to prevent a skin from forming.  Top the bowl with a lid.  Store the curd in the refrigerator for up to three days.   Pin It