Tangy Lemon Lime Curd
9 photos of Tangy Lemon Lime Curd Recipe
By
Janet Scott
@JanetLeeScott
12
I love everything lemon. As chocolate is to some, lemon is the way to my heart! I have made homemade lemon curd so many times before and this time I used both lemon and lime together. Simply fantastic!
Rating:
☆☆☆☆☆ 0 votes
Comments:
Serves:
4 (depending on it's use). makes 1 1/2 pints
Prep:
30 Min
Cook:
10 Min
Method:
Stove Top
Ingredients
- 5 large
- egg yolks
- 1 1/2 c
- water
- 1 1/3 c
- sugar
- 1/3 c
- all purpose flour
- 1 medium
- lime (zested and juiced)
- 1 medium
- lemon (zested and juiced)
- 2 Tbsp
- unsalted butter
- 1/4 tsp
- salt
How to Make Tangy Lemon Lime Curd
- 1Blind bake your crust for a lemon pie :)
- 2Pre-measure all of your ingredients and have them ready. When you start this you will need to be whisking constantly.
Zest your lemon and lime in a separate bowl then juice them in another bowl. you should have almost 1/2 cup juice.
(The zest is optional but really adds a punch of flavor, if pipping at the end be sure to use a large tip) - 3Beat eggs yolks together in a medium bowl (save egg whites for meringue if you want to make a pie or tarts). Set the bowl aside.
- 4Whisk together the flour, salt and sugar.
In a medium saucepan over medium heat, combine water and heat up.
Add the sugar, flour and salt mixture, and bring to a boil, stirring constantly. - 5Boil for 1 minute, remove from heat then slowly add hot mixture to egg yolks while whisking continuously. (This tempers the yolks and keeps them from cooking once you put them back on the heat.)
Once you’ve added at least half of your hot mixture to the yolks, return mixture to the stove, on low, continuing to whisk and cook for 1 more minute or until thickened. - 6Remove from heat again and add butter, lemon juice and zest. Mix thoroughly
- 7If you don't want it as tart add less juice and zest.
This can also be piped on cheesecake :) - 8Or just a lemon pie :) On this one I put on whipped cream...YUMMY!
