What to do with a glut of eggs? Recipe #1 - Lime Curd

We are starting to get anywhere from 9-12 fresh eggs daily as the days get longer. This will continue for the next several months through summer. So it's time to get creative with how we use this wonderful food from our hens.  

One of my son's favorite desserts is lime curd, so it wasn't too difficult to get him to make a jar of it today.  The recipe is simple (only 4 ingredients), takes little time, and the reward is YUMMY! A perfect recipe for someone learning how to cook.

Lime Curd Ingredients

1 1/2 sticks butter

1 cup sugar

grated lime zest and juice of 3 limes (zest is optional)

4 egg yolks

Gio learned how to separate the yolk from the white today. It's a messy job, but someone has to do it...

We made a bain-marie (we've been watching "The Great British Bake-Off" on Netflix lately) or double boiler by using a small pot of simmering water and heatproof bowl.  Gio put the butter, sugar, lime zest and juice in the bowl and whisked it together until smooth.

Then, he added the egg yolks and whisked. And whisked. And whisked some more.  For 10 minutes.  This is where cooking class meets Phy. Ed. The mixture thickens after about 10 minutes of whisking.

Lastly, Gio poured the curd into a canning jar.  You can use any small jar or ramekins. It just depends what you want to do with the curd.  We like to use it as a topping for shortbread cookies.  Good job, Gio!

 

Stay tuned for more Egg-Glut recipes!  

 



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