TANGY LEMON LIME CURD

Tangy Lemon Lime Curd image

Provided by Janet Scott

Time 40m

Number Of Ingredients 8

Previous Next

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

Steps:

1. Blind bake your crust for a lemon pie :)
2. 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)
3. 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.
4. Whisk 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.
5. 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.
6. Remove from heat again and add butter, lemon juice and zest. Mix thoroughly
7. If you don't want it as tart add less juice and zest. This can also be piped on cheesecake :)
8. Or just a lemon pie :) On this one I put on whipped cream...YUMMY!