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.
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.
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.
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.
Tagged with Weekend Herb Blogging : WHB