
Lime Curd / Curd de Lima
Maybe if I wasn’t a lazy ass in the kitchen I wouldn’t ruin so many recipes. But sadly, I am.
Look, I have no problem in running loads of miles at once, and the go cycling for even longer. Lazy, me? Not at all! But I don’t know why, as much as I adore cooking, I’m the most laid back person ever when I’m in the kitchen. Fact.
Lately, I’ve been ruining lots of foods, because I always look for a way to make everything fuss-free: pie crusts, breads, cake, jams, curds… you name it, I’ve probably tried to come up with a hassle-free version… alas I’m not always successful.
Luckily, this lime curd came out way better than I expected. I didn’t feel like properly tempering eggs, straining the mixture, warming over a bain marie and stuff, but I wanted to try lime curd so badly that I decided I’d make a quick, easy-peasy version. A fool-proof one. Lime curd for dummies. Whatever, but this recipe is super-duper easy. And it’s also a bit lightened up, obviously. I wouldn’t be myself if I didn’t try to healthify every dessert I make, duh. Although I wish I always succedeed in that, too.
As I was saying, not in a million of years had I expected this curd to turn out this creamy. Having reduced the butter, yolks and sugar, I quite thought it’d be more like a sauce. But not at all, this curd is so thick and creamy, that it looks as if there was lots of yolks and butter in it!
Don’t you just love when your kitchen experiments turn out perfect?
The sad part is that this curd was originally meant to be a topping for cheesecake. Key lime cheesecake, to be exact. Sadly, my kitchen experiments don’t always turn out well. And the cheesecake one… well, that baby didn’t make it to the blog. Cheesecake is my least favourite food to ruin, I tell you. It pains my heart to remember that awful green-like monster concoction.
Nevertheless it was tasty. Airy like a mousse, creamy like a cheesecake, tangy from the limes, sweet from the vanilla sugar. Heck, flavour-wise it was awesome! But how did it look?? Trust me, you wouldn’t want to have seen it. Like, it would have given you nightmates and everything. Man, it was ever so ugly that it didn’t even look like cheesecake.
Moral of the story?? Don’t mess it with cheesecake or you’ll feel like a monster if you ruin it, yep.
And moral of the story #2: make this curd. It’s easy, lighter and goes well with pretty much everything. Slathered on toast, eaten by the spoon, as a cheesecake topping, mixed with greek yogurt… This stuff is amazing. And easy, I cannot stress enough how simple it is to make.
Ingredients:
40 gr. butter
140 gr. sugar (I might try adding less next time, it was a little too sweet for me)
juice and zest from 6 limes
3 large eggs
1/2 tbsp. plain flour
Zest and juice the limes and add both to a saucepan together with the butter. Warm on low-medium heat until butter melts and everything is combined. Add flour and sugar and stir to dissolve. Keep stirring on low heat until mixture thickens a bit.
Whisk eggs in a separate bowl and add the juice/sugar/butter mixture slowly. Don’t stop whisking so it doesn’t curdle. Don’t worry, I wasn’t really paying attention while I made it and my mixture didn’t curdle, so you’ll be fine! Once you’ve added all of the juice mixture, bring everything back into the saucepan and warm on low heat until it thickens. Do not overheat!
Remember it’ll get thicker as it cools.
That was all, I hope you guys have a lovely weekend :-*
{ESPAÑOL}
Quizá si no fuera taaaan perezosa cuando estoy cocinando, no arruinaría la mitad de mis recetas. Qué pena, que sí lo sea.
Y es curioso, porque a mí me dices que tengo que correr muchos kilómetros seguidos, y después pedalear bastantes más, y me pongo a ello sin dudarlo. Sin que me cueste nada, vamos. ¿Perezosa, yo?
Pero no sé por qué, con lo mucho que me gusta cocinar, me entra una perrería tremenda cuando tengo que ponerme a cocinar ciertas cosas. Vaya que sí.
Por eso últimamente me he cargado varias recetas, porque siempre estoy buscando maneras de hacer las cosas más fáciles, sin complicaciones: bases para tartas, pan, mermeladas… lo que sea, probablemente yo lo haya probado… y arruinado.
A lo que iba, nunca hubiera esperado que este curd saliese también. Habiendo reducido las cantidades de azúcar, yemas y mantequilla, creía que resultaría en algo tipo salsa, o semejante. Pero para nada, vaya. Quedó tan espeso y cremoso, que parecía que hubiese metido una docena de yemas y un kilo de mantequilla.
¿No os encanta cuando los experimentos salen realmente bien?
Lo triste es que, inicialmente, este curd iba a cubrir una tarta de queso de lima. Pero como ya os he dicho, mis experimentos no siempre resultan como una espera, y esa tarta de queso en cuestión… no resultó, vamos. No hay nada peor que fastidiar una tarta de queso, aún me duele pensar en esa monstruosidad verde.
De todas formas, estaba buena. Así como una mousse, pero al mismo tiempo cremosa. Dulce y ácida al mismo tiempo… rica, rica. Pero era tan sumamente fea, que de haberla visto, os daría pesadillas.
¿Moraleja de la historia? No intentéis cosas raras con la tarta de queso. ¿Y moraleja #2? Haced este curd: es fácil, más ligero y va bien con cualquier cosa: en tostadas, con yogur, a cucharadas, como topping de tartas de queso… Está de miedo, oye.
Ingredientes:
40 gr. mantequilla
140 gr. azúcar (quizá ponga menos la próxima vez, yo lo encontré un poco dulce de más)
zumo y corteza de 6 limas
3 huevos grandes
1/2 tbsp. harina
Exprimid el zumo de las limas y la ralladura. Ponedlos en una cacerola junto con la mantequilla y calentad a fuego medio-bajo hasta que ésta se derrita y todo esté combinado. Añadid el azúcar y la harina y removed para que se disuelvan.
En un bol aparte, batid los huevos y añadid lentamente la mezcla del zumo de lima. So paréis de batir, para que no se corte. Una vez hayáis mezclado todo, llevad de vuelta al fuego y calentad hasta que espese, con poco fuego y sin pasaros.
Espesa más mientras se enfría.
Eso era todo, espero que estéis teniendo un buen fin de semana.
Consuelo x
28 Comments
Hola. Solo estoy probando a comentar desde el telefono. Se da realmente mal….
Mamá desde el hospital.
Vaaaale x
we heart lemon curd cause of its fresh citrus burst of flavors,this recipe sounds so easy and looks just perfect,will love to make it and top some mini blueberry cakes,thanks for sharing 🙂
I’m glad you like it! I hope it turns out wonderfully for you :-*
Bueno, ya estoy de vuelta y lo prometido es deuda.
Me encanta este blog (y eso tiene mucho mérito para un tipo que su relación con la cocina, además de fregar cacharros, es hacer un poco de repostería con la Thermomix, que no tiene ningún mérito). Creo que me voy a pasar más menudo a “robaros” ideas.
Enhorabuena
¡Hooola! Muchas gracias por pasarte, nos encantará tenerte por aquí 🙂
Un abrazo.
I’ve actually never tried making lime curd (or lemon either) … I feel like I’ve been missing out! This sounds pretty easy too : ) Hope you had a wonderful weekend!
This was my first attempt at it, but I’d never have thought it’d be this easy!
Awh, thanks it wasn’t bad! I hope you had a lovely one as well!
I have never tried making lime curd before – but your recipe is easy enough to motivate me to try it!
I had no idea lime curd had flour in it!
Your photo is lovely!
Shashi @ http://runninsrilankan.com
It doesn’t usually have flour, but I have to add a bit to thicken it since I descreased both the butter and yolks amount that most recipes call for. Anyway, it turned out great!
Thanks a million, I’m glad you like it!
This lime curd looks LUSCIOUS!!!! All I need is a spoon! No wait, I think I’ll just scoop it up with my fingers! yum!!!!! 🙂
Not that I haven’t thought about it ;–) Thanks a lot!
No, no y no: no estás arruinando recetas…Como te dije en un comentario anterior, “estás encontrando distintas maneras de como NO se hacen”. O, como se suele decir “practice makes perfect” (como todo en la vida).
Yo todavía recuerdo el primer huevo frito que hice, o, más bien, el primer huevo que lancé desde medio metro de distancia, a una “piscina” de aceite casi hirviendo….Y en casa también se acuerdan:-)). Y ahora, vamos: me salen perfectos, con sus “puntillitas” y todo:-))
PD. Me da que este curd, quedaría perfecto untado sobre un trocito del brioche que acabo de sacar del horno…ñam-ñam.
Besitos
Yo también me acuerdo de mi primer huevo frito… que por cierto fue el último. ¡Qué desastre, por favor! Menos mal que no me gustan nada y nunca tengo que hacérmelos, porque me salen de pena 😉
P.D: ¿Brioche? Tú casa tiene que oler de vicio ahora, qué rico, ñam ñam.
Besos.
Oh man, lime curd? The possibilities are endless – however, straight up sounds the best right now! Sorry about the cheesecake, but thanks for this recipe! I can’t wait to try it!
Straight up from the jar is always better! 😉 I hope you love it c:
I hate ruining cheesecake too! And I’ve done it a few times. But this lime curd looks delicious. I love lime flavored sweets. I’m hosting a giveaway on my blog (for one of Ryan’s necklaces) and I’d love for you to visit. I hope you are doing well, my friend!
Lime flavoured everything is nice! Ok sure, I’ll visit it right now, I’m sure it’ll be lovely! I hope you have a nice day :-*
Oh my gosh – can you say YUM IN A JAR? Looks fab! Girl, I have a deal for you. I’ll trade you my crazy kitchen energy for 1/2 of your run/cycling energy. Deal? I used to run all the time, and now can’t get myself out of the kitchen. What is up with that? And, you’re cooking more than I am! LOL! How does that work with you running all the time?
I’m so lucky I have so much spare time right now, but wait until school starts again, I won’t be able to cook and run as much as I’d like to :(( So that’s why I’m always in the kitchen or running, I’d better take advantage of it before my spare time runs out haha.
I’m glad you like it :-**
I love how easy making lime curd is! Thanks for sharing your recipe! 🙂
Thanks a lot, Anne :-*
Qué buena pinta Consuelo. Se ve delicioso, casi para comérselo a cucharadas, ñam!!!
No es que eso no se me haya pasado por la cabeza 😉 ¡Gracias!
Me encanta la lima, es de los olores de mi niñez, así que me lo apunto.
Te he enviado el link que te prometí al mail de tu mami. Si tienes problemas para descargarlo ¡grita! 😛
Besazo
Too bad about the cheesecake, :(, but at least you have this wonderful curd to show for it! I love how you always lighten things up a little; I like to do that as much as I can too. I never would have thought it could be done with curd though. Nice to see that you’ve figured out a way! Pinned! 😀
I have never made lime curd before but I love limes (more so than lemons) and this recipe sounds so simple and delicious!
Una explosión de sabores adoro la cuajada ,saludos.