Recipe: Rangpur Lime Curd

Although the Rangpur Lime is not a true lime, its tart flavor allows for its use in recipes that call for lemons or limes. The juice squeezed from its deep orange pulp lightly colors this traditional lemon curd with a slight tinge of orange. Spread the curd onto freshly baked scones or butter cookies, or eat it right out of the jar.

6 egg yolks
1 cup superfine sugar
3/4 cup strained fresh Rangpur lime juice (about 7 limes)
2 tablespoons finely grated Rangpur lime zest (4 or 5 Rangpur limes)
1/2 cup unsalted butter, at room temperature, cut into 1/2 inch-thick slices

In the top pan of a double boiler, combine the egg yolks and sugar. Place over the lower pan of gentle simmering water. Do not allow the water to boil. Using a whisk, beat the yolks and sugar together until the mixture becomes creamy and pale and forms thin strands when dropped from the edge of a spoon, about 4 minutes.

Beat in the lime juice and zest and then gradually add the butter slices while stirring constantly. Continue cooking, stirring constantly, until the mixture begins to thicken, about 20 minutes. Be careful that the mixture does not boil.

While the curd is still hot, spoon it into 1 or more clean, dry jars and cap tightly. Allow to cool and then refrigerate. It will keep in the refrigerator for up to a week. Makes 1 pint.

Ethel and Georgeanne Brennan are the authors of CITRUS, a cookbook published by Chronicle Books, San Francisco. They have graciously shared some of their refreshing and delicious recipes for our Four Winds Growers web site.

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