Tangy Lemon Lime Curd Recipes

Steps:

• Place the sugar, butter, lime juice, lime zest in the top of a double boiler; stir over medium-high heat until butter melts. Mix 2 tablespoons hot lime mixture into the eggs and stir to blend.
• Reduce heat to medium until water simmers. Slowly whisk egg mixture into the lime mixture. Cook over the double boiler until lime mixture thickens and coats the back of a wooden spoon, 20 to 25 minutes. Cool slightly and spoon into a clean, glass jar. Cover and refrigerate.

Steps:

• 1. Blind bake your crust for a lemon pie :)
• 2. Pre-measure all of your ingredients and have them ready. When you start this you will need to be whisking constantly. Zest your lemon and lime in a separate bowl then juice them in another bowl. you should have almost 1/2 cup juice. (The zest is optional but really adds a punch of flavor, if pipping at the end be sure to use a large tip)
• 3. Beat eggs yolks together in a medium bowl (save egg whites for meringue if you want to make a pie or tarts). Set the bowl aside.
• 4. Whisk together the flour, salt and sugar. In a medium saucepan over medium heat, combine water and heat up. Add the sugar, flour and salt mixture, and bring to a boil, stirring constantly.
• 5. Boil for 1 minute, remove from heat then slowly add hot mixture to egg yolks while whisking continuously. (This tempers the yolks and keeps them from cooking once you put them back on the heat.) Once you've added at least half of your hot mixture to the yolks, return mixture to the stove, on low, continuing to whisk and cook for 1 more minute or until thickened.
• 6. Remove from heat again and add butter, lemon juice and zest. Mix thoroughly
• 7. If you don't want it as tart add less juice and zest. This can also be piped on cheesecake :)
• 8. Or just a lemon pie :) On this one I put on whipped cream...YUMMY!

Steps:

• In a heavy saucepan whisk together the sugar, the whole eggs, the yolks, the juices, and the zests and cook the mixture over moderately low heat, whisking, until the sugar is dissolved. Add the butter, cook the mixture over low heat, whisking, for 10 to 12 minutes, or until it registers 160°F. on a candy thermometer, and transfer it to glass jars. The curd keep, covered and chilled, for 2 weeks. Serve the curd as a spread with sweet breads.