IT’S RAINING LIMES
We are raining limes here in the garden. They are the sweetest and juiciest limes ever. I have decorative bowls of limes in pretty jars, in fruit bowls and in plastic bags ready to take to friends and family. But what to do with so many limes, you ask? Well lime curd and lime pie, of course!
“He who is fructose and gluten intolerant” is the planter of citrus and olive trees in every corner of our garden because citrus is something he can still eat from the fruit bowl. After a lot of chook manure and iron-of-something, we have grown a hugely successful lemon tree, so last year he directed his love of ‘all fruits citrus’ towards the lime tree, hence we are raining limes.
Now we all agree that a chilled gin and tonic with a slice and twist of lime is wonderful but there is a limit to how many limes you can, or for that matter, should consume that way, so I mostly give the limes away to family and friends. Hence the decision was made to experiment with one of my new Screamingly Simple Recipes for an upcoming picnic.
Voila, “Ooh Yum 3,3 Lime and Ginger Curd”. As there is 3 of everything it is so easy to remember and so easy to make. No fussing with bowls over water, separating eggs or sieving the curd.
It’s EASY!!
Honestly Silver
OOH yum 3,3 LIME AND GINGER CURD
3,3 because there is 3 of everything.
When my friends receive my gift of delicious lime curd it will be accompanied by a bag of limes and the 3,3 recipe for HS Oh Yum 3,3 Lime and Ginger Curd. I will provide the limes and should they wish to, they can whip it up for themselves!
INGREDIENTS
3 limes finely zested and juiced to make 3/4 cup of juice
3 heaped Tablespoons white sugar
3 whole eggs ( Yes, whole eggs!!)
3 pieces of crystalized ginger (optional), grated on a fine grater
3 Tbs butter, finely diced
Makes 2 cups of curd. Sorry it didn’t make 3 cups.
THE METHOD
This is where eyebrows will be raised and the disbelief will set in. Some curd makers will tell you that one MUST separate the eggs and that the whites should NEVER be used. Well I read somewhere that there are lots of things in life we should NEVER do, yet I don’t always listen. I hear you should NEVER let your dog lick your face but weeelll who thinks that’s right?? Lolly is adorable! Anyway, I do make sure I wash my hands and sterilize my jars.
METHOD
Another set of questionable processes.
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Before cooking , place all the ingredients, except the butter, into an electric mixer and whisk for about 3 minutes.
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Pour it into a small saucepan. Pop on the stove, NOT over water, just on the stove top on medium heat and cook slowly. Be prepared to whisk busily until it thickens.
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When it coats the back of the spoon and you can swish a line through it, drop in the butter and stir gently until it melts and is combined.
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Pour it into your chosen sterilized jar and seal.
Now steralizing is a bit of a bother but it will make your product last a few weeks in the fridge.
NOW, OOH YUM LIME PIE
As I was hosting my Probus club ‘indoor picnic group’ because it’s winter here and knew this would be an easy dessert. I went searching decorating ideas for Key Lime pie (pictured below) and found a pretty pie on goodfood.com. Although I didn’t use their filling recipe I did use their creaming and decorating idea and of course my Ooh Yum Lime and Ginger curd. Now I would have used my own picture but the pie was all but consumed by the time I realised I had forgotten to photofy it. Thank you goodfood.com for your ideas and pic.
THE BISCUIT CRUST
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Make a biscuit crust with 1 packet of ginger nut or Marie biscuits crushed. Easiest way is to crush your bickies in a snap lock plastic bag.
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200g butter, melted
Mix the crumb and melted butter together then press into a small pie dish. Pop into the fridge to harden. While this is happening you can make your Ooh Yum 3,3 Lime and Ginger Curd. I like to make double quantity so there is plenty to fill the crust with the upside of having some left over for toast.
ENJOY!
