Sunday, April 01, 2007

Weekend Herb Blogging #76

As it's the first weekend of the month, Weekend Herb Blogging is back home with Kalyn.

This week I have my eye not on the prize, but on Lime.

lime

With it's high levels of Vitamin C, Limes were used by English sailors back in the 1800's to prevent scurvy. This use is probably responsible for the slang term "limey" which developed and was/is used to describe those having an English background.

Limes also contain Vitamins A and E, Folate, Niacin, Pantothenic acid, Riboflavin and Thiamine along with Calcium, Copper, Iron, Magnesium, Manganese, Phosphorus, Potassium, Selenium, Sodium and Zinc.

The recipe I'm making today is more commonly made with Lemons but Lime makes a more than adequate replacement, in fact, it might even be preferred as lemons just seem to be used ad nauseam.

I'm making a wonderfully zingy Lime Curd or Lime Butter as it's also known - following roughly the same technique as a Passionfruit Curd made a while back. There are recipes that make it a far more difficult process then it should be with demands for double boilers due to a paranoia of over-cooking the egg-yolks. Seriously, if you can make custard then you'll find this a breeze.

lime curd

Lime Curd

4 egg yolks
140 grams caster sugar, approx - do taste the mixture and adjust accordingly
65 grams butter
100 mls lime juice

Whisk the egg yolks with caster sugar until the sugar has been absorbed then pour into a saucepan along with the butter and lime juice.

Over a medium heat, whisk the mixture constantly until it almost reaches boiling point. You'll notice that it will start to thicken quite quickly - remove it from the heat and continue to whisk only briefly, before pouring it into a hot, sterilised jar. Seal and let it cool - as it cools it will thicken even more. Store in the fridge.

jar

This was quite a success as Paalo can testify - one spoonful of the tangy curd sent him scurrying for some crusty bread just so he could enjoy some more.

snack

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15 comments:

  1. oh this looks wonderful. i got a bag full of limes in my fridge and one thing is for sure - we will be having this for tea! you got my tastebuds going - YUM!

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  2. Haalo, this is wonderful! A must try for me since I love lime a lot! :D

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  3. Thanks Myriam - I think Paalo is eying the remaining limes and working out how much curd I can make ;) I do hope you like this!

    Thanks Anh - do try it!

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  4. Yummy. It's so yellow, I was expecting more of a greenish-yellow color. Your photos just keep amazing me, week after week.

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  5. I.WOULD.DIE.FOR.THIS! turned out phantastic! we are in heaven.

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  6. I remember making lemon curd in the early days of my first year at college. I think the recipe we went by was a little more complicated than this one, but at the end of the day simple is almost always better eh

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  7. Thanks Kalyn - the colour is really a product of the great egg yolks, no tricks in the photos I promise!

    Excellent Myriam - that makes me very happy!

    Thanks Paz!

    Hi Trig - this simple process is probably the original way it was made - I don't see how everyday peole would have bothered with double boilers and water baths. Like brulee, curd has been turned into something demanding a chemistry degree. Maybe if people think it's hard they won't make it and will buy the stuff in the stores?

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  8. A Must try only for the colour!!! :)

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  9. I love limes, Haalo!
    I've never made any kind of curd, I think I should start soon!

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  10. Wait until you taste it Helene!

    Patricia - you should love this, though once you start making it you may find it hard to stop ;)

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  11. our lime tree is starting to product a lot of limes so a great chance to try this. The recipe is great and produced a delicious result. A great response from our guests so I might just have to make a few more jars as gifts.

    So much easier than the last recipe I had.

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  12. Thanks Angus - that's great to hear!

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  13. the lime photo looks out of this world i am surely going to try it

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  14. Thanks Edith - hope you enjoy it!

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