Saturday, November 7, 2009

Lime Curd (Fruit Dip)

I saw a caterer on TV talking about a new idea for wedding food. She makes lime curd and uses it as a dip for strawberries. It looked so good! I searched on the Internet and found a recipe and have made this for many a party or shower - it is always a hit! You will want to eat it by the spoonful.




Lime Curd
adapted from the Barefoot Contessa Cookbook
4 limes at room temperature
1 1/2 c sugar
1 cube butter at room temperature
4 large eggs at room temperature
1/8 tsp salt
2 drops green food coloring
Directions
Remove the zest of 4 limes with a zester or vegetable peeler, being careful to avoid the white pith. Squeeze the limes to make 1/2 cup of juice and set the juice aside. Put the zest in a food processor fitted with a steel blade. Add the sugar and process for 2 to 3 minutes, until the zest is very finely minced. In the bowl of an electric mixer fitted with a paddle attachment, cream the butter with the sugar and lime zest. Add the eggs, 1 at a time, and then add the lime juice, food coloring and salt. Mix until combined.
Pour the mixture into a 2-quart saucepan and cook over low heat, stirring constantly, until thickened, about 10 minutes. The lime curd will thicken at about 175 degrees or just below a simmer. Remove from the heat and let cool. Refrigerate until ready to use.
Serve as a dip with fresh strawberries, blackberries and raspberries.

1 comment:

Rach, Mike and Allie said...

And.... you have way cute lime curd cups!

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