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Thread: Lime Curd

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    Lime Curd

    I've just made the lime curd from the current issue of Gourmet and what a revelation! I've never been fond of curd (lemon) finding it heavy and cloying. But this was delightful. My adapted recipe follows:
    <font color=448800>Lime Curd</font color=448800>
    6 large eggs
    1
    [b]Catharine Richardson (WebGenii)
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    Re: Lime Curd

    Catharine,

    I've always loved homemade lemon curd, but like you said, the stuff you get in the jar is just too heavy for my taste. This recipe for lime curd sounds delightful and I can't wait to try it. You'll have to let us know how the Mojito Curd experiment goes. <img src=/S/yum.gif border=0 alt=yum width=15 height=15>

    >1) Storage - how long is safe (those eggs?) and how?

    The eggs have been cooked, so the curd should be fairly stable in the refrigerator for a few days, at least. I've never been able to keep any homemade curd around long enough for it to go bad.
    Samantha

    Everything in excess! To enjoy the flavor of life, take big bites. Moderation is for monks!
    Robert A. Heinlein - Time Enough for Love

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    Re: Lime Curd

    As you noted curd storage has not been a problem. Though the tarts seem to freeze just fine (except they seem to evaporate out of the freezer!).

    1-2 teaspoons of finely grated ginger and 1 - 2 tablespoons of finely chopped mint work very well. In fact, I like it better with the ginger and mint.
    [b]Catharine Richardson (WebGenii)
    WebGenii Home Page
    Moderator: Spreadsheets, Other MS Apps, Presentation Apps, Visual Basic for Apps, Windows Mobile

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