From the moment I made lemon curd in culinary school, I knew a version would be making its way onto our blog. Lemon curd is a genius combination of butter, sugar and fresh lemon — both the juice and zest. It’s tart, creamy and sweet all at the same time. I love it smeared onto toast in the morning, but it also makes an excellent tart filling. In the recipe below, we’ve swapped lemon for lime to make lime curd. It’s glorious. That said, any citrus will work — think lemon, grapefruit, blood orange and so on. The tart shells are made from store-bought puff pastry shells. You can also use phyllo tart shells or any pre-baked store-bought shell. Or skip the puff pastry and whipped cream and smear it onto toast. Recipe updated, originally posted May 2011. Since posting this in 2011, we have tweaked the recipe to be more clear. – Adam and Joanne 2/3 cup granulated sugar Zest from 2 limes 2/3 cup fresh lime juice (from 6 to 7 limes) 6 tablespoons butter at room temperature 2 tablespoons sugar 1 cup heavy whipping cream Lime zest for topping 2Add 2 to 3 inches of water to the saucepan then bring to a simmer. Rest the bowl with eggs and sugar over the pan. (The water should not be touching the bottom of the bowl. If it is, remove some water from the saucepan). Continue to whisk the mixture until it thickens, about 2 minutes. 3Remove the bowl from the heat then whisk in the butter until completely melted and blended in. Strain the lime curd into a container and cover with plastic wrap pressed directly onto the surface of the curd. Cool then refrigerate up to 1 week. 2Place a metal mixing bowl into the freezer and chill for about 10 minutes. 3Add the sugar and cream to the cold bowl then use a handheld mixer to beat the cream until stiff peaks form. Top filled tarts with the whipped cream and a few pieces of lime zest.
