Pucker Punch Lime Curd (also for Lime Poppy Seed Thumbprint Cookies)

                                

Bonjour my loverlies!
It is a limey green morning in the Bien Confit! gluten free kitchen.
You have had lemon curd in lemon pie but you have not lived until you have tasted lime curd. You are going to need this to make the recipe that is coming up in the next few days. Make it this weekend and come next week, you will be able to use it for the cookie recipe which will not disappoint. You can also use it in pie of course and feel free to use it on anything else you like.

PUCKER PUNCH LIME CURD:

-3 eggs

-1 tsp real vanilla

-2 lemons zested

-3/4 C lemon juice no pits!

-1/2 C sugar (fine)

-4 small drops organic natural green colour (I buy from www.naturesflavors.com, link below)

-1/2 C demi-sel (half salted) butter, cut in cubes and kept chilled in the fridge. Never ever room temperature or melted!

Method:

-Fill a small pot 1/4 of the bottom with water and heat on medium heat, don't boil! Just under a simmer, no bubbles break the surface.

-In a medium sized bowl whisk together, eggs, sugar, and vanilla, until well mixed.

-Continue to whisk & slowly add the lemon juice, so as not to burn the eggs with the acid. (Yes, the acid can "cook" the eggs)

-Whisk in zest and then place your bowl on the pot filled 1/4 of the way with water that you heated. Make sure the water does not touch the bottom of your bowl, if it does empty some as you have too much. This is your double boiler to cook your mixture more slowly without direct heat that often results in scrambled limey eggs instead of lime curd.

-Now constantly whisk your mixture, you want to cook and thicken your curd. Be aware that this process takes time and you can NOT stop the whisking. That means no walking away, no phone calls, zero distractions! Become one with the curd...(giggles are acceptable)

-As it cooks and you constantly whisk, switching hands as you need to rest one or the other, you will notice the colour and texture will change. It needs to feel thicker when you whisk and must coat the back of a spoon. Chef's call this, Napper la cuillére. 

-When it coats a spoon and you can draw a line through it with your finger that holds, immediately remove it from the heat.

-Now for more whisking, this is the exciting part! All the time whisking, add 1-2 cubes of the CHILLED butter. Whisk each one in thoroughly before adding the next one. This is an emulsion, you must be sure the butter is well incorporated each time before continuing or else your curd will break and become all streaky, fat separated, & it will be time to try try again. ((Hugs if this happens.))

-Keep going until all the butter is incorporated, I sometimes need to place the bowl back on the double boiler for 15-25 seconds to warm it again if the butter drops the temperature of the curd too quickly. Just be careful when doing this.

-Add your food colouring to brighten up the green a bit by whisking it a few seconds.

-I keep all acidic foods in glass mason jars to make sure that there is no leaching of plastic into this food.

-At this point you may keep your curd in a jar in the fridge and feel free to eat it with fresh blueberries, or on scones or toast, or use in a few days to fill a cake. Or snack it straight out of the jar, Mine never lasts more than 3-5 days because it always gets eaten. 

I will be linking the recipe for the cookies very soon and you are going to adore them!

http://www.naturesflavors.com/


                             

                             

                             

                             

                             

                                    

This was the leftover yumminess I got to eat and of course I shared because it tastes better that way.
Leave your comments down below, don't forget to subscribe & let me know how this turns out for you.  
Take care, be well, and love freely.