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annachan

Lime curd

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I'm thinking of making coconut cupcake with lime curd filling. Would making lime curd be the same as making lemon curd? Does anyone have an actual recipe for lime curd? Also, how long does it last?

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I think I'd try to make Pierre Herme's Lemon Cream with limes. Made with lemons I've kept it for up to 2 weeks in the fridge. I think the recipe says about 5 days otherwise freeze it.

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i've made lime curd and blood orange curd, and with both, the key for me was to use some lemon juice along with the other citrus juice. the tang of the lemon is needed for the best flavor.

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I sub lime juice for lemon in my curd recipe. Works beautifully.

Orange is another story. . .

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Thanks for all the great tips. Will give it a try in the next week.

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I think I'd try to make Pierre Herme's Lemon Cream with limes. Made with lemons I've kept it for up to 2 weeks in the fridge. I think the recipe says about 5 days otherwise freeze it.

Pierre has a lime cream recipe in his other book (The Patisserie of Pierre Herme). If I remember correctly, it's the lemon cream recipe with lime substitution (equal weights). If you're doing it from "Desserts by Pierre Herme" you have to account for the fact that limes are smaller than lemons.

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I use the recipe in the "Cake Bible" for Lime Curd, with a few modifications.

I rub the zest into the sugar to release lime oils, then strain the zest out at the end of cooking. It's wonderful as a filling in coconut cake - I've used it many times.

Note that the curd will be a yellow color, not green, since the juice combined with the yolks have more of a yellow color.

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I've done the same with pink grapefruit before also and that was extremely good.

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I've done the same with pink grapefruit before also and that was extremely good.

I went through a curd phase about ten years ago. I made:

Lemon Curd

Orange Curd

Grapefruit Curd

Tangarine Curd

Pomello Curd

Tangello Curd

and a few others I'm sure I'm forgetting. Haven't made curd much since -- don't know why. Perhaps I ought to revisit it.

I used basically the same recipe for all. I think it may have been from the Cake Bible through it may just as easily been from Fine Cooking.

-Art


Edited by Art (log)

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Ha, I was just at the supermarket and saw Guava Curd & Passionfruit Curd. They were like 7 bucks for a tiny jar.

But yes, ok to sub out limes for lemons. Pam R is right about the oranges though. Grapefruit sounds fabulous!

I add a tiny tiny bit of yellow and a teensy weensy bit of green just to give that visual clue that it's lime and not lemon.

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Ha, I was just at the supermarket and saw Guava Curd & Passionfruit Curd. They were like 7 bucks for a tiny jar.

But yes, ok to sub out limes for lemons. Pam R is right about the oranges though. Grapefruit sounds fabulous!

I add a tiny tiny bit of yellow and a teensy weensy bit of green just to give that visual clue that it's lime and not lemon.

As I recall, grapefruit was really good. I don't remember exactly which but some turned out to be really spectacular. The others were close enough that with a little work they could be made to be really good as well. (Though they were all wonderful in their own way.)

Hadn't thought of passionfruit .....

-Art

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Ha, I was just at the supermarket and saw Guava Curd & Passionfruit Curd. They were like 7 bucks for a tiny jar.

But yes, ok to sub out limes for lemons. Pam R is right about the oranges though. Grapefruit sounds fabulous!

I add a tiny tiny bit of yellow and a teensy weensy bit of green just to give that visual clue that it's lime and not lemon.

As I recall, grapefruit was really good. I don't remember exactly which but some turned out to be really spectacular. The others were close enough that with a little work they could be made to be really good as well. (Though they were all wonderful in their own way.)

Hadn't thought of passionfruit .....

-Art

I have made a combination curd, strawberry/grapefruit - using the "sweetie" white grapefruit.

One the recipes I have used for years, from a British food cookbook is for gooseberry curd, which has a very interesting flavor.

I also make a curd with red currants - the tart flavor is perfect for a filling in little English sponge teacakes or 1/2-size cupcakes (1/2 depth - no more than an inch).


Edited by andiesenji (log)

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