We absolutely love curds of all kind. Smooth and creamy, tart and tangy, there’s a million uses for them. Of course there’s the traditional tart filling, but you can also use it between cake layers, stirred in yogurt, as an ice cream base, as pastry filling and biscuit topper. And don’t stop with the tradition lemon variety. Try any citrus…tangerine, orange, grapefruit, lime…they’re all interchangeable and all delicious. We use this lime curd in this Tropical Popsicle Hurricane Shake.
- 2 eggs
- 2 egg yolks
- ¾ cup superfine sugar
- ¹⁄³ cup chilled unsalted butter, chopped
- zest and juice of 2 limes
In a medium-sized saucepan, whisk the eggs, yolks and caster sugar for 4 minutes or until smooth and pale. Place over low heat and add the butter, lime zest and juice, and whisk the mixture constantly for 3–4 minutes or until thickened.
Remove from the heat and allow to cool for 30 minutes. If you prefer a totally smooth curd without zest, pass through a fine-mesh sieve.
The curd will keep in an airtight container in the fridge for up to 1 week.
For more check out Monster Shakes by Vicki Valsamis, published by Smith Street Books.