Lemon Lime Curd
This beautiful Lemon Lime Curd is so tangy, sweet, and delicious slathered on your favorite goodies -- on scones, French toast, cake, or layered with berries and whipped cream for a delicious parfait. It's quick and impressive!
2 large eggs
2/3 cup sugar
2/3 cup fresh lemon juice (3-4 lemons)
1 1/2 teapoons lemon zest
Pinch kosher salt
2 tablespoons Persian Lime, Lemon or Blood Orange Olive Oil
In a medium non-reactive pot, whisk the eggs just to mix. Add the sugar, lemon juice, zest and salt. Whisk to combine.
Place over medium heat and whisk until the sugar dissolves, about 2 minutes. Don't worry if you see bits of egg; you'll strain them out in the last step.
Continue to cook, stirring with a spoon until small bubbles start to form on the edges. Lower the heat to keep the mixture just under a boil. Continue stirring until the mixture coats the back of a spoon. Then, cook another minute. Slowly drizzle in the olive oil. Continue to stir to combine. Total cook time is 5-8 minutes.
Remove from the heat and place a fine mesh strainer over a bowl or jar. Pour the curd through the strainer to remove all solids. Let the curd come to room temperature. Then chill until ready to serve.
Makes about 3/4 pint.
* This makes a great hostess gift. Just put it in a cute jar.