We met last summer on a warm, sunny August day (or was it July?) He was there waiting for me beneath the overflowing petals of the hanging basket above our lunch table when I arrived…with Mom and Grandma. Was he terrified? Nervous? Ready to scramble out the country barn-turned-gift shop-and-restaurant door? Not at all. He remained calm, cool, tangy and sweet all throughout the meal. He said his perfect match was a crisp, sugary shortbread, but he wasn’t really sure. He also liked blondies, scones, and simple toasted bread. He was dreamy and creamy. Sigh. I sure miss him. Today I met his cousin, lime curd.
In February I tried a stovetop lemon curd recipe that turned out less than lovely. It was most likely because the overload of yolks I used for this particular curd had been frozen sans salt or sugar. Nonetheless, I have since found my lemon curd redeemer recipe. This recipe takes 5 minutes to cook in the microwave and requires none of the extra 12 egg yolks I now have properly frozen. (I’ll use the yolks soon. I just hate to feed crazy fat-laden yolks to Husband and myself. Note to self: invite brulee-loving friends over soon!)
- 1 c. sugar
- 3 eggs
- 1 c. fresh lime juice
- zest of 4 limes
- ½ c. melted unsalted butter
- In a microwave safe bowl whisk together sugar and eggs. Add the rest, and pop into the microwave.
- Heat in 1 minute intervals, stirring between each, until the mixture coats the back of a metal spoon. Cool and store in the refrigerator.