I made this curd to pair with this black sesame chiffon cake I made not long ago. Initially, I had planned to just make a simple lemon curd, but with a few almost forgotten crinkly looking kaffir limes sitting in the corner of my fridge drawer, looking all cold and lonely, I decided it wouldn’t harm to add them to the lemons.
If you’ve tried kaffir lime, you would have know that it has a very strong unique citrusy fragrance. Too much of it would make any dish taste like perfume and we don’t want that to happen. So here, I added just a touch that is enough to make your usual lemon curd more exciting. This curd has an interesting flavor. You can use them to fill tart shells, spread on scones or swirl into yogur. You can also pack them in pretty little jars, tie a nice string around it and it will make a nice homemade gift for your lemon loving friends.
Lemon and Kaffir Lime Curd
Zest of 1 lemon and 2 kaffir limes
1/2 cup sugar
50g unsalted butter
2 large eggs
1/2 cup lemon juice
juice of 2 kaffir limes
pinch of salt
- Place the zest and sugar in a food processor and blend until fine.
- In a stand mixer with the paddle attachment, beat the butter and sugar-zest mixture at medium speed until light.
- Turn the speed to low and add the eggs one at a time, beating well after each addition.
- Add in the juices and salt. Beat well.
- Transfer the mixture to a heavy bottom saucepan. Cook over the lowest heat, stir continuously with a wooden spoon for about 10 minutes or until the mixture is just thick to coat your spoon.
- Cool and refrigerate.