So so long since I had the chance to get back on here and write about something (food), that I am excited about. But I am excited to have discovered these little gems at my local Foodtown market and just had to make something with them. Now I know what your thinking, why didn’t I make key lime pie?! Right? Well, too easy, not that this is difficult, but I wanted to steer away from the usual and do something a bit different. And did I mention I love lemon curd, and key limes and just about any type of sour citrus. Well here is my take on it. Try this one.
1/2 cup freshly squeezed key lime juice about 15 key limes
3/4 cup white sugar
3 lg whole eggs
3 egg yolk’s
1/4 tsp key lime zest
3/4 stick of butter
1/8 tsp kosher salt
Place 1/2 the sugar and all the key lime juice in a bowl over a Ban Marie and whisk together till combined. In another bowl, combine the egg’s and the other half of the sugar and salt and whisk together till combined (bloom) for about 2 to 3 minutes. Temper the eggs by slowly adding a ladle of the warm key lime juice and sugar mixture to the eggs and then add the egg and sugar mixture back to the bowl over the Ban Marie to cook (about 8 minutes). Whisk the mixture for the entire duration of the cooking process, using a balloon whisk to form the key lime curd (custard), or a rubber spatula. Once the curd or custard stage is reached switch to a rubber spatula. The temperature should reach 160 degrees if using a candy thermometer. The eggs will go through several stages: liquid stage, foam stage, and then finally a custard stage, known as “nappe” or “rosé”. Once the custard has reached the nappe stage, add the butter and zest and whisk well to combine. Mixture will thicken. Note: Ban Marie should be a simmer and not a rolling boil.
Note: Using a rubber spatula instead of a wire whisk will keep the curd from frothing. Either is fine! I prefer to start the process with a balloon whisk and then switch to the spatula when the mixture has thickened. Also, place the curd into glass canning jars once done and cool on the counter before placing into the fridge. About 1 hour. Try this recipe over freshly made blueberry silver dollar pancakes, or a freshly baked baguette or blueberry muffin. Or how about a fresh hot out of the oven croissant or even a warm molten lava cake. Yum! Enjoy!