Thursday, January 29, 2009

Eggless Lime Curd (Quick Lime Spread)

The inspiration for this recipe truly belongs to Chellu. When he realized that I could not eat the traditional lemon curd since it contains eggs, he wanted to make one that I could enjoy too. Sweet!

Chellu and I checked a couple of recipes; but none seemed encouraging until we came to Bryanna's Lemon Curd recipe. We had to make some changes - we had no lemons, soy milk, etc. We did have lots of lovely homegrown limes that a friend had brought over. Chellu wondered why we could not use the limes and make lime curd instead? Why not indeed! Since Chellu was determined to go forth anyway, go forth we did because I did not want to pour the proverbial cold water on his culinary adventure.

WOW! the Lime Curd turned out scrumptious. It is so easy to make too. In addition to using it as a spread (like jam/jellies) of course, we used some in the "trifle" that I made - utterly delicious!

We made the lime curd in the microwave oven. You may cook it in a sauce pan over the stove. The recipe as given below uses milk and butter; for the vegan version see Bryanna's post on 'leftovers..., and vegan wedding cake'.

Ingredients:

Green rind from One Lime
1/2 cup fresh Lime juice
1/4 cup water
3/4 cup Sugar
2 Tbsp Corn Starch
1 pinch Salt
1/4 cup Milk, any type
1 Tbsp Unsalted Butter

Method:

Peel or grate only the colorful green part of the lime (but not the white pith) before juicing.

Juice the limes.

Place the lime rind, juice, water, sugar, salt and corn starch in a blender container and process until thoroughly combined.

Pour into a heatproof bowl and cook at high power for 2 minutes in the microwave oven. Remove from the oven and beat well using a wire whisk.

Heat for another 2 minutes or until the mixture boils and becomes clear.

Remove from the oven and beat vigorously with the whisk.

Add the milk one spoonful at a time and whisk thoroughly after each addition.

Add the butter and beat well until all the butter has melted and is incorporated into the lime curd. Let cool slightly. Lime curd will thicken more when it cools.

Pour the lime curd into a clean sterile jar, cover.

Serve warm or cold. Store any extra in the refrigerator.

10 comments:

kuki said...

Add 1/2 cup of yogurt and a little more cornstarch to make this go further. Great recipe, though!

Geetha said...

Kuki, Thank you for your feedback; I will try your suggestions. Happy cooking! - Geetha

Anonymous said...

I love this recipe! works everytime

Geetha said...

Thank you Anon, I am glad it works! It is a simple but super recipe, isn't it :D.

Anonymous said...

Beneficial info and excellent design you got here! I want to thank you for sharing your ideas and putting the time into the stuff you publish! Great work!

Anonymous said...

Beneficial info and excellent design you got here! I want to thank you for sharing your ideas and putting the time into the stuff you publish! Great work!

Archana said...

Lovely recipe. Plan to use it and blog it. I hope you do not mind will of course credit the recipe to u.
Thanks.
I am hosting Kitchen Chronicles Theme Go Nuts...Do send me your entries

Geetha said...

Hi Archana, Thank you for your compliments. I do not mind that you will blog about this post - thank you for letting me know and giving me credit too :).

The Mad Scientist said...

Hi dear check out the lemon curd here
http://madscientistskitchen.blogspot.in/2012/07/eggless-lemon-curd.html

jimgoodlad said...

this looks brilliant-I've made lemon curd before-and it lasted about a week-cant wait to try this