What happens when you find limes at $3.00/kg?
Um... well, Curd happens.
Lime Curd
12 Limes, juiced
1 Kg Sugar
500g Butter
10 eggs, well beaten
Chop the butter into the stockpot of juice and over a low heat watch until the butter is fully melted.
Vigorously whisk while adding in small amounts of the well beaten egg mixture.
Once it is all successfully added raise the heat of the pot to medium and with a spatula keep things moving. The mixture will thicken, test how thick it will turn out by dribbling a small amount on a cold plate and pushing your finger through it. As it is not jam you won't see the "jell wrinkle" you are simply looking for it not to close back in on itself easily.
7 comments:
Yuuuum. Love your labels too!
Thanks Julie,
I found with the labels that if I did them by hand they never got done..
somehow it's much easier to print them rather than write the same thing *hundreds* of times, all I have to do then is wield the glue stick many times. :-D
Kind Regards
Belinda
Hi Belinda,
How many jars did it make? It looks like a huge batch, so will it work if I just halve all the ingredients? Only reason I ask is that Kim and I have never made lemon/lime curd and love it and of course have lots of lemons still ready to be eaten.
Gav x
Hi Gav,
Counting it made 7 jars all up, that included 1 Dolmio pasta jar (planning to use that one in pastry casing for a desert) and a couple of baby food sized jars.
I hope you both have a Curding good time.
Kind Regards
Belinda
Ooh yummo! That looks fabulous. My sister has limes so might get her to give me some.
:-D
Good luck with the limes, it's certainly worth a try.
Kind Regards
Belinda
Do you seal yours in the water bath canner and then store on a pantry shelf? Or do you freeze it? Or keep in the fridge? Here in the US the USDA (not always my guide for doing things) says not to can curds but I know that people used to do that and in some other countries they still do. I want to can some for the shelf. My fridge never has enough room for storing this kind of thing.
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