When you suddenly have 3 lime Trees
4 months ago we moved and we are now proud owners of 3 lime tree. WE have be drinking lime water ALOT! but its time now to find something else to do with the limes too. So I remembered my Nan use to make Lemon Curd which was delicious, surely I can make Lime Curd in the same way...
I do remember though that Nan use to put loads of sugar in it, so I went on the search for a healthier recipe. I have to confess on the date of riting this I havent yet made it but intend to do that this weekend and will post how it goes. Obviously swapping the lemon for limes!
Healthier Lemon Curd Recipe
- ½ Cup Lemon Juice (About 5 Medium Lemons)
- Zest of 2 Lemons
- 2 Whole Eggs
- 2 Egg Yolks
- 3 Heaped Tablespoons Honey
- Shake of Sea Salt
- 3 Tablespoons Coconut Oil
- 3 Tablespoons Butter
- Add all the ingredients (excluding the coconut oil/butter) to a saucepan.
- Stir gently over a low heat and gradually add the butter and coconut oil to the pan. Continue to stir until melted and make sure it is on a very low heat to ensure the eggs don't scramble.
- Once the fats (coconut oil/butter) have melted increase the temperature to a medium temperature and continue to stir, you will notice after a few minutes that the mixture begins to thicken.
- Once the mixture has thickened slightly pull off the stove top and pour into the jar you will be keeping it in.
- Pop the jar in the fridge too cool down and the curd will thicken further.
You can use sugar or a sugar substitute instead of the honey if you wish.
You can use just coconut oil or just butter if you wish, note if you use solely coconut oil then you may get a slight coconut taste too the curd unless you use deodorised coconut oil (which doesn't smell like coconut).
Keep the Lemon Curd in the fridge, it won't last as long as the supermarket varieties as it doesn't have preservatives, generally it will last until the expiry date of the eggs you used but I find it gets gobbled up before then anyway.
Author: Amanda @ Move Love Eat