Coriander-Infused Lime Curd

Coriander-Infused Lime Curd

Coriander-Infused Lime Curd Stock Food Photo

© Nicole Branan | Image ID: 33-900

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Image Description: A small glass jar filled with fresh lime curd on a dark, rustic farmhouse table decorated with spring greenery.

Image Keywords: coriander, spice, lemon, spoon, citrus, distressed wood surface, dessert, sweet, food, tree buds, leaves, floral, farm table, vertical, green, moody, stock food photo, stock food image, stock photography, food photography

 

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Recipe Notes: I've seen the coriander-citrus combination in a few recipes around the web lately (for example in this great lime meringue tart recipe) so I tried it out in a lime curd and it turned out quite well. The coriander is subtle but does come through nicely and makes a wonderful pairing with the tart citrus flavors.

As you can see I used a hefty amount of butter in this recipe and as a result this curd has a fairly firm consistency. It is delicious by itself but you can also spread it onto crepes or waffles.

 

Coriander-Infused Lime Curd

(by Nicole Branan)

Ingredients:

  • 1/2 cup fresh lime juice
  • 1 tablespoon crushed coriander seeds
  • 9 tablespoons granulated sugar
  • 5 large egg yolks
  • 8 tablespoons unsalted butter, cut into half-tablespoon-sized pieces

Directions:

  • On the evening before you want to make the curd, combine lime juice and coriander seeds in a small saucepan, set over low heat and heat just until the juice starts to steam.
  • Transfer to a glass bowl or glass liquid measuring cup, cover with plastic wrap and chill in the fridge overnight.
  • In a saucepan, whisk together sugar and egg yolks.
  • Pour the lime juice through a fine strainer into the sugar/yolk mix. Whisk until smooth.
  • Turn on the heat, set it to medium, then add the butter.
  • Cook, whisking continuously, until the curd is thick enough to coat the back of a spoon. (Be careful not to let it boil).
  • Take the saucepan off the heat, then pour the curd into a glass container and refrigerate.

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