What’s not to love about curd? It’s tangy, sweet, and incredibly versatile. Make fruit tarts, put it between layers of a cake, fill the center of cupcakes with it, serve it with scones, fill French Macarons with it, mix with freshly whipped cream and pour over fruit or – like I photographed below, just dunk some good berries in it for a summer treat!
I have many fun variations of curd in mind that I may blog over the summer or fall. Once I hit success with my Blackberry Vanilla Curd the flavor combinations just started popping into my head right and left! This is the version I made for our Cinco de Mayo dessert. I had a plethora of limes on hand and tequila seemed a natural pairing. I mean, what’s Cinco de Mayo without Tequila? It turned out delicious! The tequila is not overpowering. The combination of tart and sweet hits you first and the tequila is more of a finishing taste that comes in at the end. It’s a nice effect. I was not originally planning on blogging this recipe but (like the fish tacos we had) Faith and Sarah requested I put this on my blog as well. I need to have them over more often. They are REALLY good for my ego! 😉
Tequila Lime Curd
- 5 Tbsp butter
- 2/3 cup fresh squeezed lime juice
- zest of 2 limes (After I made my curd I realized fresh lime zest would have been really good in it. Thought I’d add it in to the recipe for next time!)
- 3 -4 Tbsp silver tequila
- 5 egg yolks
- 1 cup sugar
Place about 1 inch of water in the bottom of a double boiler and bring to a simmer.
Put the sugar and butter in the top part of the double boiler. Heat and stir just until the butter is melted.
Remove from heat and whisk in the lime juice, tequila, and egg yolks. (If your butter mixture has gotten too hot, make sure to temper the eggs first so they don’t scramble when added to the pan.)
Place pan back over the double boiler and heat, whisking constantly for 10-12 minutes until the mixture has thickened and coats the back of a spoon.
Pour the curd through a sieve into a bowl and place a layer of plastic wrap over the top, laying it directly on the surface of the curd. This will prevent a film from developing on the top. Place in the refrigerator to cool. It will thicken more as it cools. Use any of the above serving suggestions or come up with your own!