Honey-Lime Curd with Creme Fraiche
Posted on 08 January 2009 by joy
It’s that time of year! Citrus is EVERYWHERE. Just strolling around my neighborhood, there are at least a dozen blooming orange, lemon and lime trees that I can swipe fruit from. Now, I’m not the type to simple swipe fruit, I generally prefer to knock on my neighbor’s door and ask them to kindly give up the goods. They’re usually so overloaded with citrus that they’re happy you came along. Give it a try! You’ll have oranges, lemons and limes to your heart’s content.
Honey-Lime Curd with Creme Fraiche
This recipe is alluringly tart. Its great eaten with shortbread cookies, or on a warmed biscuit with your breakfast tea.
Honey LIme Curd with Creme Fraiche
5 large egg yolks
1 large egg
2/3 cup fresh lime juice
1 teaspoon finely grated lime zest, plus more for garnish
1/4 cup plus 2 Tablespoons honey
4 Tablespoons unsalted butter, cut into 8 pieces
Creme Fraiche for serving
In a medium saucepan, bring 1 inch of water to a boil.
In a medium heatproof bowl, whisk the egg yolks with the whole egg, the fresh lime juice, the teaspoon of lime zest and the honey.
Set the bowl with the lime mixture over the boiling water, creating a double boiler. Reduce the heat to moderate and cook the lime mixture, whisking constantly until the curd has thickened to the consistency of mayonnaise, about 7 minutes.
Remove the bowl from the heat and whisk in the butter pieces until smoothly combined. Pass the curd through a fine mesh strainer into a medium bowl.
Ladle the strained curd into 4 cups or ramekins. Press a piece of plastic wrap directly on the surface of the lime curd to prevent a skin from forming; refrigerate until chilled, at least 3 hours.
Top the curd with dollops of creme fraiche and garnish with remaining lime zest.
Serve with shortbread cookies.
