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lime curd too strong! Help!

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lime curd too strong! Help!

loraxc | Aug 6, 2011 02:29 PM

I made lime curd today using my homegrown limes (I posted about these earlier) and this recipe: http://allrecipes.com/Recipe/fresh-li.... I noticed while juicing them that they did seem extremely pungent and sour, though they seemed fully ripe and were very juicy. I also had trouble zesting them because the skin was so thin--which may be where the problem came in (pith)...

Anyway, I had to add another 1/4 cup butter, another 1/2 cup sugar and another egg yolk to the curd as it was ragingly sour as written. (And I LOVE sour things. ) My husband says it tastes fine now, but I feel it's still a little sharp/sour/strong, though more sugar would not assist it either (it really may be the pith). It's quite edible, but not the luxurious perfection I was hoping for.

I didn't have a plan fully in place for this stuff yet but I want to use it to make a dessert for an upcoming party. It's clear to me that it needs to be cut with a buttery crust or whipped cream or...something. Got any recipe suggestions or brilliant ideas? I have exactly a pint of it.

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