Hey! We’re back after the Christmas holidays, with lots of lime curd, lemon curd and macarons.
Just before Christmas I received an unspeakable desire for macarons. As you know, I have a sweet tooth and many favorite flavors, and this time I felt like having a lot of delicious options. I started with wishing 17 flavors, but Katrine limited me to choose 6 flavors. So I did! I decided snickers macarons, raspberry macarons, lemon macarons, licorice macarons, pistachio macarons and mojito macarons. As you might have guessed this hunger resulted in Katrine spending most of the 22.dec in the kitchen. Of course I do not feel the least bit bad about this, because it ment that i could have a macaron feast the whole Christmas.
Katrine has promised me, that all the recipes will be posted in January. Today she will post a recipe on lime curd. She has just made the recipe, and it is already one of her personal favorites. Todays lime curd recipe gives a sour, sharp, creamy, sweet and utterly delicious lime curd. It can be used for icings, as a filling in layer cake, topping on cheesecakes, trifle, cupcakes and macarons.
Recipe gives approx. 1 cup of lime curd.
Ingredients:
- 3 limes
- 100g/ 1/2 cup of granulated sugar
- 4 egg yolks
- 1/2 tsp. gelatine powder (if used for macarons, use 2/3 tsp gelatine powder)
- 2 tsp. water
- 115g/1 stick of cold butter
- 1 pinch salt
- 1/2 tsp. green food coloring (Adjust the amount according to the desired color.)
Method:
- Grate the zest of limes and squeeze the juice.
- Add sugar, lime zest and 80 g of lime juice in a blender. Blend at low speed until the sugar is dissolved.
- Add the egg yolks and blend again, at low speed until the mixture is smooth.
- Pour the mixture into a small saucepan.
- Soak the gelatine powder and water in a small bowl. Set it aside.
- While doing step.7, cube the butter.
- Cook the mixture slowly, under close supervision. Keep stirring until the mixture just boils.
- Pour the mixture back into the blender. Quickly add the soaked gelatine, the desired amount of green food color and the cold butter.
- Blend at medium speed until the mixture is smooth and even.
- Strain the lime curd before putting it to cool in the refrigerator. Leave lime curd to cool for approx. 3-4 hours in the refrigerator, preferably overnight.
Attention! Lime curd can be stirred/whipped gently just prior to use, if you want a smoother consistency.
Many Christmas and New Year’s greetings from Kaloria