GFVT

Tequila Spiked Lime Curd is a

Sweet, lime flecked spoonable custard .

Welcome on toast, crackers, berries and fruit, it is also at home on pound cake, pie crust, biscuits, cookies and fingers. And don’t forget ice cream or even plain yogurt.

Prefer lemon or orange? Just sub equal amounts of lemon juice and zest or orange juice and zest. Betcha pink grapefruit curd is yummy too.

Use the photos below to guide you and dig in to a special batch of lime curd today. Even without tequila, it’s a spoonful of sunshine you’ll want to serve and share with friends.

Five ingredient magic or four if you skip the tequila.

Before juicing, zest limes and set zest aside.

Squeeze the equivalent of 1/2 cup of lime juice.

Gather ingredients and utensils together next to the stovetop.

(Add butter and lime zest AFTER cooking the lime curd.)

Off the heat, mix together eggs, sugar, juice and tequila.

Bring 2 cups of water to a simmer on LOW heat in the bottom of a double boiler. Add bowl or pot of egg mixture on top and whisk/stir constantly until thick, 10 – 13 minutes.

Keep heat LOW and stir constantly so eggs don’t curdle.

Whisking makes the lime curd smooth and fluffy.
Once curd reaches 160 F/70 C, remove from heat and strain.

Add butter + zest to strained curd and stir until butter melts.

Press plastic wrap directly on top of warm curd to keep a “skin” from forming. Curd will get thicker as it cools. Store in refridgerator.

Serve with berries. Or crackers and toast. Pancakes or plain cake. Ice cream and cookies. Use as pie filling or as dip on a cheese tray.

Oh the lime curd possibilities!

Tequila Spiked Lime Curd

Author: Dana Gerard
Yield: 3 cups 1x
Category: Dessert, Dip or Pastry Filling
Cuisine: American

Use any citrus juice to create a gluten free curd, perfect for Passover!

Ingredients

5 eggs, room temperature
1 ¼ cup white sugar
½ cup fresh lime juice (about 4 limes)
3 T silver tequila, optional
8 T unsalted butter, cut into pieces and room temperature
1 T lime zest

Instructions

Measure out all ingredients first. Crack eggs into a small bowl and measure out sugar into another. Zest 3 of the 4 limes first and set aside 1 T lime zest. Juice limes and measure out ½ cup juice. Cut up butter. Set all ingredients next to stovetop.
Gather utensils for cooking the curd: a double boiler or single pot with a stainless steel bowl on top, whisk, rubber spatula and candy thermometer.
Off the heat, combine eggs, sugar, lime juice and tequila
(optional) in the top of the double boiler or stainless steel bowl.
Whisk ingredients together well. Set bowl or pot on top of a pot of simmering water over low heat.
Whisk mixture constantly (otherwise eggs will curdle) for 10–13 minutes until thick like hollandaise. Mixture is ready when a candy thermometer inserted into the curd reaches 160 degrees F/ 70 degrees C.
Remove from heat and immediately pour lime curd through a fine mesh strainer into a clean bowl to remove lumps. Add butter and lime zest and gently stir until butter melts completely. Place plastic wrap directly on top of curd and refrigerate for up to ten days.

Notes

Adapted from joyofbaking.com and Ina Garten