Lime Orange Or Lemon Curd Recipes

FRESH LIME CURD

Steps:

• Place the sugar, butter, lime juice, lime zest in the top of a double boiler; stir over medium-high heat until butter melts. Mix 2 tablespoons hot lime mixture into the eggs and stir to blend.
• Reduce heat to medium until water simmers. Slowly whisk egg mixture into the lime mixture. Cook over the double boiler until lime mixture thickens and coats the back of a wooden spoon, 20 to 25 minutes. Cool slightly and spoon into a clean, glass jar. Cover and refrigerate.

LIME, ORANGE OR LEMON CURD

Steps:

• Soften the limes by rolling them back and forth with your hands on the kitchen counter; you will get more juice out of them if you do this.
• Grate the zest very finely, take care that you don’t grate the white pith.
• Squeeze the juice out of the fruit; you will need 150mL.
• Put the rind (zest), butter, sugar and juice in a heatproof basin.
• Stand this over a pan of boiling water and heat until the sugar and butter have melted.
• Lower the heat, you don’t want the water to boil now.
• Whisk in the eggs, when incorporated use a wooden spoon and stir until the curd has thickened and coats the back of the spoon, 20 to 25 minutes.
• Pour into hot jars, when cool label them.
• Use this recipe also to make orange or lemon curd, just make sure you have 150mL juice Keep in the fridge.

LEMON CURD (STOVE TOP OR MICROWAVE METHOD) LIME OR ORANGE CURD

Steps:

• Stove top Method:.
• In a medium saucepan over medium-high heat, combine lemon zest, lemon juice, and sugar.
• Bring just to a boil; reduce heat to medium-low and simmer 5 minutes.
• Add butter and stir until it has melted and combined.
• Remove from heat and cool to room temperature.
• Beat eggs into cooled lemon mixture until well blended.
• Return to heat and cook over medium-low heat, stirring constantly, 10 to 15 minutes or until mixture thickens and coats spoon.
• Remove from heat.
• Cover and refrigerator at least 1 hour.
• Microwave Method:.
• Place butter in a large glass measure or bowl. Microwave on high for 10 seconds or until the butter is soft, but not melted.
• Whisk in the sugar, lemon rind and lemon juice. Add the whole eggs and yolks and blend well.
• Cover with parchment paper and microwave on high for 3 minutes, stirring well after each minute or until mixture thickens and coats spoon.( May need more time for all microwave ovens are different so be sure it coats the spoon as for a custard!).
• Cover and refrigerator at least 1 hour.
• Pour into a sterilized glass jar(s) (jam jars are perfect) and leave to cool.
• Store in the refrigerator.

FAST MICROWAVE LEMON CURD RECIPE WITH LIME AND ORANGE VERSIONS

Steps:

• Melt ½ c butter in a small Pyrex measuring cup. Set aside.
• If using a blender or food processor: Add grated rind from 2 lemons, ½ c juice, 3/4 c sugar, a pinch of salt, and 3 eggs to a blender or food processor. Blend on the highest speed until you can barely see the grated rind. Pour the blended curd mixture into a 2-quart Pyrex batter bowl.
• If you are using an immersion blender or a whisk: Combine grated rind from 2 lemons, ½ cup juice, ¾ cup sugar, a pinch of salt, and 3 eggs in a large Pyrex bowl or batter bowl (2-quart measuring pitcher). Blend thoroughly.
• Pour melted butter into the lemon mixture and continue to blend until smooth.
• Microwave on HIGH for 3-4 minutes, whisking well after each minute. Toward the end, whisk every 15-30 seconds. Don't let the mixture boil. It should be thick, with a silky coating over the back of a spoon. It will thicken when chilled.
• Store the warm curd in clean glass jars in the refrigerator for 2 weeks. Can be kept in the freezer for up to a year. Defrost completely before using.

MANDARIN ORANGE-LIME CURD

Steps:

• In a medium saucepan, whisk together sugar, both zests, and egg yolks; whisk in citrus juices and salt. Add butter; place pan over medium-high and cook, whisking constantly, until butter has melted, mixture is thick enough to coat the back of a spoon, and bubbles form around edge of pan, about 11 minutes (do not let boil).
• Remove pan from heat immediately. Pour curd through a fine-mesh sieve into a glass bowl. Press plastic wrap against surface of curd; refrigerate until cool. Transfer to 6 seven-ounce jars; curd can be refrigerated in jars up to 2 weeks.

LEMON LIME CURD

Steps:

• In a saucepan combine the eggs, the butter, the sugar, the zests, and the juices and cook the mixture over moderately low heat, whisking constantly, for 1 to 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 the curd cool. Chill the curd, covered with the plastic wrap, for 1 hour and serve it with biscuits or scones or as a filling for tartlets.