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Thursday, June 27, 2019

Key Lime Curd / Cuajada de Limón Criollo

Our Key Lime tree has just started producing another beautiful harvest of fruit. This time I decided to make some Key Lime Curd. A dollop of this curd is delicious over Granola, Greek Style Yogurt and Berries.

  • 1 cup fresh Key Lime Juice
  • 1 teaspoon of finely minced Key Lime zest
  • 1½ cups of sugar
  • 10 egg yolks
  • 1 stick of softened butter, or ½ cup of coconut oil, or a combination of the two
  • Pinch of salt
  • Separate the egg yolks from the egg whites (freeze or reserve the egg whites for meringues, pavlovas etc.) 
  • Zest a Key Lime and make sure to avoid getting any of the pith into the zest.
  • Juice enough limes to get a full cup (8 ounces/250 milliliters) 
  • Mix sugar, zest and lime juice with a whisk, in a small saucepan over medium/low heat. 
  • As soon as the sugar dissolves, gradually add the egg yolks while whisking constantly to prevent the yolks from scrambling.
  • Continue to whisk the mixture over medium/low for a minimum of 5-7 minutes. When the curd evenly coats a spoon, add the butter and salt, stir until smooth, and it's done.
  • Pour the curd into a bowl and place a piece of plastic wrap directly on top of the curd to prevent it from developing a film on top.
  • Let the curd cool to room temperature and refrigerate until thoroughly chilled. It will thicken as it cools.
  • Serve and enjoy this sweet tart delight!
Yield: 8-10 servings.

Notes: You can use lemon juice instead of the lime juice, for a traditional lemon curd.

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