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Today is my brother’s birthday! He’s 32 years old today and he’s getting married in less then 3 months! Hard to believe he’s that old and that he’s getting married. It seems like just the other day I was bigger then him and squashing him on the couch. These days he’s more likely to throw me over his shoulder and physically move me whenever he feels like it. It doesn’t seem fair that my younger brother is close to 10 inches taller then I am.
Every year on his birthday I ask my brother if he wants me to make him a cake and if he wants me to make anything else. He asked me to make some spreads that he could use on his sandwiches for work so I made roasted red pepper spread as well as homemade BBQ sauce. He was very excited about the BBQ sauce. Then for his cake he chose a traditional vanilla cake with homemade lime curd. I’ve made lemon curd several times but never lime curd so I was excited to make a new type. Homemade fruit curds are one of my favorites because they are sweet and tart. Totally delicious. I ended up frosting the cake with a lemon vanilla frosting which really worked with the other flavors.
The lime curd was easy to make. I used bottled lime juice (it’s a habit from canning the curd after I make it) and then used the zest from two limes. Good thing I didn’t need fresh lime juice. Have you seen the price of limes lately? They were 89 cents a piece this past week. That’s too much. The lime curd is fairly easy to make and doesn’t have a lot of ingredients. The most important thing to do is check the temperature and keep stirring so the eggs don’t solidify I’ve seen several recipes for making curd in a saucepan, but I much prefer the double boiler method as my eggs never seem to solidify.
The lime curd was delicious. Sweet, tart, and super rich. I used it as a filling in the cake and still had 2 cups left so I use half to make parfaits and ate the rest with fresh fruit and granola. One of my guilty pleasures has to be fresh berries with homemade curd. If you haven’t tried it, you need to!
- 1 1/4 c. sugar
- 2 Tablespoons lime zest
- 1/2 c. bottled lime juice
- 6 Tablespoons butter, chilled and cut into tablespoons
- 4 egg yolks
- 2 whole eggs
- Combine the sugar and lime zest in a medium bowl. Mix well to combine and set aside for 5 minutes. Measure out the lime juice and cut the butter into pieces.
- In the top of the double boiler whisk together the egg yolks and whole eggs. Slowly whisk in the sugar and zest, blending until smooth. Stir in the lime juice. Add the butter pieces in one at a time, stirring after each addition.
- Continue stirring gently but continuously with a whisk or spatula to prevent the mixture from sticking to the bottom. Cook until the lime curd reaches 170 degrees. It took mine about 10 minutes..
- Once the curd has reached 170 degrees remove from heat and place on the counter. Continue stirring for 5 minutes to thicken the curd.
- Spoon into a container with a lid and refrigerate until ready to use. Can be refrigerated for up to 3 weeks.
Source: National Center for Home Food Preservation