Cor, Limey!

And what, one might ask, did I do with those three egg yolks so noticably left over from marshmallow making?  Prairie Oysters?  Mutant fried eggs?  Are they still sitting, forlorn, in the refrigerator?  Were they, <gasp>, Thrown Away?

Fear not, the egg yolks were destined for a much nobler fate.  After considering yet another custard-based ice cream, I decided to make citrus curd.  Not lemon, nor orange, nor even grapefruit, all variations I have made before.  Orange curd, unless made from Seville oranges, is almost always too sweet for me, and grapefruit curd, the few times I have made it, tasted of nothing but the butter.   Lemon curd is the platonic ideal, of course, but after weeks of aggressively putting lemon in almost everything, I needed a break.  There were limes going begging on the countertop, and thus: lime curd.

I scanned various lime curd recipes online and fiddled with the proportions to suit my own taste.  More lime juice, less sweetener, another whole egg instead of 5 yolks, half a stick of butter instead of all eight tablespoons. 

As usual, I criminally ignored the curd during the crucial Stir-Constantly stage, narrowly rescuing it from the brink of curdling several times.  The butter melted in with excruciating slowness (over ten minutes!), making me nearly regret the whole business. 

In the end, though, the curd was perfect: tinglingly tart, but appropriately sweet, unctuous on the tongue, but not too rich.   It was a perfect Easter dinner dessert, along with some fresh strawberries to dip therein.

Published in: on April 9, 2007 at 8:06 pm  Leave a Comment  

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