It is still quite cold here on the mountain, however it seems the citrus trees are loving it and have been over producing lately. I sure hope this isn’t God’s way of preparing us for a longer winter! I know, I know…we live in Hawaii–all we need to do is drive to find the sun somewhere–preferably at the beach. Hapuna, anyone?
So what to do with all this citrus? Carol (our bubbly and personable farm guide), recently brought me about 15 pounds of limes from her prolific tree. These limes have been sitting on my counter for a number of weeks, patiently waiting for me to make my move. Well, today is the day!
Vanilla Infused Lime Curd
Will make approximately 2 luscious pints (to keep or share is up to you!)
Ingredients:
4-5 limes (you will need 1 Cup of juice, Carol’s limes were extremely juicy!)
2 Cups vanilla sugar (or, use sugar and 1 scraped bean)
3 Tablespoons vanilla extract
6 egg yolks plus 2 eggs, lightly beaten together
1 3/4 Cup butter, cut into 1/2 Tablespoon sized pieces
Method:
Grate the zest the limes into a large heat proof bowl.
Cut limes in half and squeeze enough juice to make 1 cup (8 oz.) I squeezed mine right into a glass measuring cup.
Add vanilla sugar, lightly beaten eggs, and lime juice to lime zest juice. Whisk together. Set bowl over a pot of simmering water, taking care that the bowl does not touch the water (you don’t want scrambled eggs in your curd!).
Stir occasionally, until sugar has dissolved (you will know this has happened when your whisk no longer feels the grainy pieces of sugar on the bottom of the bowl. It should be nice and smooth).
Stir constantly, adding a few chunks of butter at a time, waiting to add more until they melt and are incorporated. Scrape up the bottom of the bowl often, so it won’t form a thick “skin”.
Once all butter is added, add in vanilla extract. Cook for another 12-15 minutes, or until the curd coats the back of a spoon. You should be able to hole the spoon up without the curd dripping off. Now is a good time to taste–just let that spoon cool off a bit first!
Pour the curd into a container to be refrigerated, or, pour into either 4 half-pint, or, 2 pint sized jars (making sure the jars and lids are hot and have been sterilized). Set aside to cool. You Vanilla Infused Lime Curd can be stored in the refrigerator for 2 weeks. Enjoy!
P.S. This has got me thinking of a lovely Vanilla Infused Lime Tartlet that would be perfect with a hot cup of our Vanilla Vineyard Blend Tea….stay tuned!
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