Fresh Lime Curd

I was assigned to bring fruit to a family party for Memorial Day. Easy assignment as the strawberries are still out and taste great, the first watermelons of the season are on the shelves, and fresh blueberries are now available. Now for the dip. In my goal to live more providently, I'm trying to use the items I already have rather than running to the store to purchase something else. With almost a full bag of fresh limes sitting on my cupboard, I knew I needed to use them.

In a serendipitous moment, the June issue of Bon Appetit magazine had just arrived with a recipe for Lime Tart with Blackberries and Blueberries (which sounded wonderful, but will have to keep for another day). The lime tart is made with lime curd. I made the lime curd mostly according to the recipe, let it chill, and added whipped cream. It was the perfect accompaniment to the fresh fruit. And if you've never had watermelon with fresh lime, you're in for a treat. Enjoy!

Lime Curd
3 large eggs
3 large egg yolks
1 cup sugar
3/4 cup fresh lime juice
6 TB unsalted butter, cut into 6 pieces (I used regular, salted butter)

Whisk eggs, egg yolks, and sugar in a medium metal bowl to blend. Whisk in lime juice. Set bowl over large saucepan of gently simmering water (do not allow bottom of bowl to touch water). Whisk constantly until curd thickens and instant read thermometer inserted into curd registers 178 - 180 degrees F, about 6 minutes. Pour into bowl. Add butter to the warm curd; let stand a minute, then whisk until blended and smooth. Cover curd and refrigerate until cold, about 4 hours.

For Fresh Lime Curd Fruit Dip
Whip 2 cups whipping cream until soft peaks form. Add 2 tablespoons powdered sugar and 1 tsp vanilla. Whip to combine. Gently fold whipped cream into lime curd. Chill until time to serve. Serve with fresh fruit.

You can also use the mixture to fill tarts or as a cake filling or frosting. The flavors are tart, refreshing, and perfect for summer.

Lesson learned:  I had the idea to add lime zest to the recipe to add a little extra limey-zestiness.  But don't do it!  Whatever was added in flavor was more than offset by two negatives: the lime zest was tough and it turned dark in the finished product.  Just leave it out.