Tangy Lemon Lime Curd
5 largeegg yolks
1 1/2 cwater
1 1/3 csugar
1/3 call purpose flour
1 mediumlime (zested and juiced)
1 mediumlemon (zested and juiced)
2 Tbspunsalted butter
How to Make Tangy Lemon Lime Curd
- Pre-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)
- Beat 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.
- Boil 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.