an easy lime curd recipe using the fruit harvested from a tiny pot in our garden – my dad’s pride and joy. we haven’t had the need to buy lime for a long time now, and these are the local calamansi variant, which go very well on fried fish, seafood, and with chilli as a dip-with-a-kick.
I usually use the smitten recipe for curd-making, but the measurements for fruit are in numbers – which i didn’t quite know how to translate for smaller fruit, so I’ve adapted another recipe this time – to great success. it’s an easy recipe that comes together very quickly, and I think it’s highly adaptable to other fruit because of its (completely) volumetric measurements. maybe it’s time to start thinking about things like raspberry curd.
p.s. this curd was tangy, only sweet enough to lift the flavours of the lime, and it was immensely fragrant from the calamansi I used – and very easy to make. I think this will work fine with any other lime or grapefruit, though now that I’ve tried it with calamansi, I have to say it’s a worthy opponent over the much-lauded key limes.
p.p.s this curd was well good, but it was a component of a even lovelier (and rather impressive-looking) meringue cake. I’ll share that with you soon, but if you’re also making this as a filling, know that you can always decrease the sugar in your curds so that they complement your (already-sweet) cake. the measurements here worked for me!
p.p.p.s we’ve been trying to figure out why some of our harvested limes have those dry patches of skin (the fruit within is still rather juicy) – do you have any idea?
lime curd (adapted from annie’s eats)
150g granulated white sugar
0.25 cup fresh lime juice (I used about 6-7 small calamansi limes)
55g unsalted butter, cut into pieces (both cold or room temperature is fine)
- whisk the eggs and sugar in a non-reactive saucepan (if using a metal whisk, make sure your pan isn’t non-stick). whisk in the lime juice and mix.
- place the pan over medium-low heat and keep whisking until the mixture is warm (test it with a finger – you should still be able to put your finger in for a few seconds) – be careful not to curdle the eggs. whisk in the butter gradually, mixing until each addition has melted in before adding more.
- cook the mixture until it thickens and coats the back of a spoon – I cooked it a bit longer because I was using this as a filling. trust your instincts! it should leave a path in the curd when you pull a spoon through.
- remove the pan from the heat and cool. I dunked it into an ice bath – repeatedly whisking all the way until it was cool.
- when cool, place it in a non-reactive container, clingwrap/cover and refrigerate. apparently it keeps up to 2 weeks – but I’ve never tried this!