While the jam was cooking, I chopped all remaining apples we’d picked this fall, cutting out bad spots. Then once the jam was done, I made apple sauce. I got 4 pints.
Finally, I’d seen a bag of limes in the discount produce the day before at the store. I decided I’d be able to find something to do with them. I looked through a few recipes and one for Lime Curd sounded interesting. And it used eggs, which lately has become a mark of a good recipe to try since our hens are laying so well. So while the apples cooked down into sauce on the stove, I made Lime Curd. It taste like a key lime pie spread and has a wonderful bright yellow color, due to our hens’ lovely yellow-orange egg yolks.
Print This Yields about 3 cups.
zest of 7 small limes
1 cup fresh lime juice (from 7 limes, weighing about 1 lb 3 oz), strained
1/2 cup butter, at room temperature
1 3/4 cups sugar
4 eggs, at room temperature
Place lime rind, juice & sugar in a double boiler over just simmering water. Cube the butter and add it. Heat slowly and stir until the butter is melted.
Lightly beat the eggs. Strain the eggs through a fine mesh strainer as you add them to the lime juice & butter mixture. Stir the curd constantly until it coats the back of the spoon. The curd will thicken more when it cools. The curd should not be as thick as a custard (like for ice cream). I was unsure about when to stop, so I placed a small dish in the freezer. When the curd was coating the spoon, I placed some in the dish, and let it sit in the freezer for a bit. When I pulled it out and drew my finger through it, the two sides stayed apart. I decided it was done.
Pour into sterilized jars. Cover, seal and keep in the refrigerator. This CANNOT be processed in the boiling water canner. Use within 2 months.
Enjoy on toast, muffins, cookies or cakes!
This post is part of Thursday’s Kitchen Cupboards.