Lime & Ginger Curd
I know this isn’t strictly about chocolate. Actually this isn’t about chocolate at all, but it did come about because of our We Should Cocoa chocolate challenge and it will be featuring in a couple of chocolate recipes to come. The lime challenge gave me so many ideas and as ususal with these things, my list of recipes to make has grown even longer. Phil from As Strong As Soup made lime curd as part of his entry and Chele over at Chocolate Teapot has also recently made it. I so liked the idea of making lime curd that I was determined to do so and worry about what to do with it afterwards. In the end I adapted a recipe for Lime and Ginger Curd that I found in one of the books I’d borrowed from the library, Seasonal Preserves by Joanna Farrow.
- Grated the zest of three well scrubbed limes and blended in a food processor with 150g granulated sugar. The theory behind this was to make the sugar green and give some colour to the final product. It did make the sugar a lovely pastel green, but as you can see from the pictures did not make much of a difference to the curd. An unnecessary step which I wouldn’t bother repeating if I made this again.
- Put the sugar in a bowl and placed over a pan of gently simmering water with the juice squeezed from the three limes. Stirred until the sugar had dissolved.
- Added 25gz grated ginger (washed but not peeled) and 50g unsalted butter. Left until butter had melted.
- Whisked in 2 duck eggs then stirred the mixture for rather longer than the 15 minutes stated in the book – about 25 mins, until it had thickened enough to coat the back of a wooden spoon.
- Poured mixture through a sieve, pressing the contents through with a spoon to remove all lumps and bits of grated ginger.
- Poured into sterilised jars. Left to cool then stored in the fridge.