When we visited friends at their cabin in Lake Almanor, she told me to take a bunch of her Bearrs limes...that she had carried up there from her house here. So, the limes traveled nearly 700 miles from the Monterey Peninsula to the lake and back before I turned them into curd.
LEARN THIS PROCESS! This recipe includes a process for lime curd. You can substitute any citrus juice that you have. BE CREATIVE...COOK FEARLESSLY!
I supplemented with some regular lime juice and added in some Makrut lime leaves during cooking. I did stir in a teaspoon of matcha, hoping that it would turn the curd a bit more green. It didn't, but you can't really taste it either, so feel free to leave it out!
Ingredients
makes approximately 6 cups of curd
2 cups freshly squeezed lemon juice
1-1/2 cups organic sugar
12 large eggs
24 Tablespoons (3 sticks) butter, cut into cubes
2 to 3 Makrut lime leaves
1 teaspoon Matcha powder
Procedure
Whisk together lime juice, sugar, lime leaves, eggs, and matcha powder in a large pot or Dutch oven. Bring to a simmer and whisk until it begins to thicken. Stir in butter and cook over moderately low heat, whisking frequently, until curd is thick enough to hold marks of whisk and first bubble appears on surface, approximately 6 to 7 minutes.
Let it cool for 5 minutes or so and cover it with plastic wrap, touching the surface; this will keep it from forming a skin. Let cool for at least 1 hour.
Spoon into sterile jars, cover, and refrigerate. Use within 2 weeks.
