Dairy Free Lime Curd

I have never seen limes being sold as cheaply as they were during this year’s autumn.  I bought up big, made several batches of lime cordial to enjoy with vodka and soda, made lime syrup cake, lime and chicken risotto, I added lime juice to curry, dressed my salads with lime. The lime binge reached a natural conclusion when the price crept up, then a friend gifted me a couple of kilos of limes from her tree. Seeking inspiration for a celebration cake and needing to use the limes lest they rot, lime curd came to mind. Most curd recipes use copious amount of butter but cooking for my  lactose intolerant daughter, I needed to find an alternative. This curd is rich and unctious with a hefty zing of lime, just as it should be, and would make a perfect tart filling. In this instance I used it teamed with loganberry jelly to make Lime Curd and Loganberry Topped Sponge.

DAIRY FREE LIME CURD

1 teaspoon of lime zest

½ cup lime juice

2 whole eggs

2 egg yolks

200g castor sugar

2 teaspoons maize flour

2 heaped tablespoons thick coconut cream

Mix all the ingredients, except the coconut cream together in a heat proof bowl. Place the bowl over a saucepan of simmering water  (the water should not touch the bottom of the bowl) and continuously stir the curd ingredients until the custard thickens and coats the back of a spoon. Remove from the heat and stir in the coconut cream. Cover closely with plastic film, chill until ready to use.

About ladyredspecs

I live in sunny Brisbane, Australia. My love of good food drives me as a cook, a reader, a traveller, an artist and but mostly as an eater. I cooked professionally for many years but have no formal training. Simply guided by a love of eating good food, respect for ingredients and an abhorrence of artificial additives, I cook instinctively applying the technical know how acquired by experience. I hope you enjoy what I share Sandra AKA ladyredspecs

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