from one generation to the next
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.