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Golden kiwi and lime leaf curd
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Makes: about 750g
5-6 unwaxed limes
200g caster sugar
3 lime leaves, central stems removed
4 golden kiwis, peeled, cored and roughly chopped
3 large egg yolks
3 large eggs
100g unsalted butter, cubed
1. Sterilise 2 jars according to the instructions on the magazine app (see page 7 for details). Put the pared zest of 1 lime, plus the sugar, lime leaves and a pinch of salt in the small bowl of a food processor. Whizz until the lime leaves are very finely chopped. Add the kiwi flesh, egg yolks and whole eggs, whizzing again to form a purée. Halve the limes and squeeze enough to make 120ml juice.
2. Pour the kiwi mixture into a medium-sized, heavy-based saucepan and gradually whisk in the lime juice. Put the pan over a low heat and stir continuously with a silicone spatula or wooden spoon for about 10-15 minutes, until the curd has the consistency of thick custard. Remove from the heat and whisk in the butter, cube by cube, making sure each has fully melted and been incorporated before adding the next.
3. Transfer to sterilised jars and seal tightly with sterilised lids. Cool completely before chilling to fully set. Label and keep in the fridge for up to 2 weeks.
Typical values per serving:
Per 15g serving
This recipe was first published in December 2020.