Today we have another recipe from our trip to Todos Santos, Baja California Sur, México. It is timely for the abundance of citrus we get at this time of year in the Southwest.
Christine was really excited to make this together — as she has a prolific Mexican lime tree (same as a Key lime tree). A friend gave her the recipe… she, in turn, has passed it on to me… and now I share it with you.
It is probably the easiest curd I have made; it has only four ingredients — whole eggs, sugar, limes, and butter.
It is wonderful on toast, or in a tart shell, or mixed with whipped cream and used as a filling (pie or cake), and I think it would be especially good as the filling of a meringue roulade. How else would you use a lime curd?
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Susan Oleksiw
February 22, 2020 at 3:18 pmThe website is simpler and more compact but the colors/photos are still just as gorgeous. I love the photos. I can barely cook so I appreciate anything that makes the process clear and simple for me.
David Scott Allen
February 22, 2020 at 11:04 pmFunny – I see the site as more expanded and airier! But I do agree – it shows off the photos better!
Gerlinde
February 22, 2020 at 3:51 pmI love your new blog format David. This is the perfect recipe for me using my Meyer lemons .
David Scott Allen
February 22, 2020 at 11:05 pmI bet this would be perfect with Meyer lemons, Gerlinde!
Fran @ G'day Souffle'
February 22, 2020 at 4:03 pmDavid, I love your new format- looks very professional and really features your photos. I just picked lots of lemons from the trees surrounding my local library, so I can now put them to good use!
David Scott Allen
February 22, 2020 at 11:05 pmThanks, Fran – I am really happy with the look and feel! Lemons are the best and I think this curd would work well with any citrus!
Jeff the Chef
February 22, 2020 at 4:32 pmWell, if you’re legit asking, I’d use a dollop of it in a blueberry fool, or I might fold some into a homemade vanilla ice cream! I wish I lived someplace where key limes grew on trees! Love the new look of your site, by the way!
David Scott Allen
February 22, 2020 at 11:07 pmThat is a great idea, Jeff — and, yes, I really was looking for ideas! We are lucky to have them grow fresh around here, too. The best. Thanks for your kind words about the new site, too!
Jill Becker
February 22, 2020 at 4:49 pmThis looks delicious and easy. I do make lemon meringue pie. So sorry I killed my Mexican lime tree.
David Scott Allen
February 22, 2020 at 11:08 pmLemon meringue is fun, although I get annoyed at the fussiness of the meringue! Maybe Dave will buy you another Mexican lime?
Christina Conte
February 22, 2020 at 7:48 pmAbsolutely LOVE the new format/design, David! Such a lovely site! I’ve never had key lime curd, but I’m sure it’s great to use in so many recipes as you suggested! Personally, I’d fill doughnuts with some!
David Scott Allen
February 22, 2020 at 11:09 pmFilling a donut – what a great idea Christina!
I am so glad you like the new look for C&L — makes a big difference!
Mimi
February 22, 2020 at 8:00 pmThe blog looks really pretty. Nice and clean, too. Hope you don’t have hiccups. Lemon curd isn’t really my thing. I maybe the only foodie around who isn’t a lemon freak. But I did have it paired with a Gorgonzola once and it was fabulous.
David Scott Allen
February 22, 2020 at 11:10 pmThanks, Mimi – it is much less cluttered than the old site. I am very happy!
Interesting to pair lemon with Gorgonzola…. might have to try that!
Eha
February 23, 2020 at 12:13 amBest of luck with the new format – hoping no problems for you ! As I shall have to wait another week for both a new computer and just about everything different technically for me, shall not comment about my own current difficulties in accessing you . . . . somehow we’ll connect 🙂 ! Oh – love limes . . .
Cocoa & Lavender
February 27, 2020 at 12:07 pmHi Eha – so sorry to hear about the need for a new computer – not a fun journey. I hope access is better once you are there. I always love your comments and truly appreciate your friendship! And, yes, limes are one of the best of the citrus!
John
February 23, 2020 at 9:46 amWhy is it that I love something, like lemon or lime curd, yet I never make or even buy it. What’s wrong with me!? I think the last time I made some was with finger limes which I loved. For me, simply slathered on toast of fresh bread does just fine.
And yay, I can finally leave comments on your blog since you’ve transformed it. LOVE the new light and airy look!
Cocoa & Lavender
February 27, 2020 at 12:10 pmI only make it on special occasions, as I know it is just too easy to stand over the bowl with a big soup spoon and go at it. It is really good on toast – I especially like it on english muffins and crumpets… perhaps a genetic not to the British blood coursing through my veins…
Glad you can comment bow – and I am so happy with the simple, airy look. Still needs work, but that will come with time.
Susan Manfull
February 23, 2020 at 12:38 pmGorgeous, gorgeous site, David. It is the perfect platform for your beautiful photos. The recipe seems easier to see, too. Finally, this recipe is easy and sounds great!
Cocoa & Lavender
February 27, 2020 at 12:11 pmThank you, Susan, and to both you and Towny for all the support in getting me to this place. Very happy. And, yes, the recipe is super easy and really good.
Susan Aceto
February 23, 2020 at 1:21 pmYou mean I can just write a comment in this space without being on some sort of Facebook?
If that is the case, hi David. I really enjoy your blog and often try the recipes. As I think you know, I made the delicious pear tart recipe for lunch on the back patio with Doug and Rose when they were here in January.
Thank you
Susan and Tom
Cocoa & Lavender
February 27, 2020 at 12:13 pmThanks Susan! It is so nice to know that commenting on the blog is easier now – I wish I had done this years ago! I love knowing that you try recipes and it tickled me to hear from Doug that you had made the pear custard tartWhen Doug and Rose are next here, perhaps we can all get together? Best to you and Tom.
Melissa
February 23, 2020 at 4:40 pmI agree with everyone that this seems like a much better platform–much clearer and easier to read. Plus, it’s nice to be able to comment without having to go through Facebook or email.
This recipe is such a nice reminder that limes are just as good as lemons for making fruit curd. And thanks for including your squeezer in the picture of the cut limes. I always struggle to get all the juice out of fresh key limes because they’re so small, and as soon as I saw that squeezer I realized that it’s the tool I need!
Cocoa & Lavender
February 27, 2020 at 12:15 pmHi Missy – did you find the squeezer? Let me know if you haven’t – I can get one here and send it. They are brilliant. I love the new format – just worked to make the font slightly darker, as people need to read it and the older we get… 🙂 This curd would be a great filling for one of your fab cakes!
Frank
February 23, 2020 at 8:33 pmWow, I love your new look!!! Beautiful, clean design. When you have a chance, let me know who did the job for you—unless you did it yourself? I’ve been thinking about a refresh of my blog’s design for some time now.
Cocoa & Lavender
February 27, 2020 at 12:17 pmThank you so much, Frank! The theme (overall style) is one I chose through Nimbus, a WordPress partner. One of my students has done all the tech work for me. He is great to work with – and I would be happy to connect you with him when you are ready.
Bob & Ursula
February 23, 2020 at 11:37 pmFabulous recipe, and so simple we might even be able to follow it. Plus the new layout is beautiful, showing your photos better than ever.
Cocoa & Lavender
February 27, 2020 at 12:17 pmYou two are so kind – so glad you like the format. I thought it appropriate for the blog to get some new duds for the tenth anniversary year!
sherry
February 24, 2020 at 6:53 amooh yes i love lemon curd or any curd for that matter. coconut curd is a fave! and i’ve just come across a recipe for chocolate curd. must give that a go…
Cocoa & Lavender
February 27, 2020 at 12:18 pmNow I need to find a recipe for coconut curd – that sounds heavenly! Thanks, Sherry!
2pots2cook
February 24, 2020 at 10:15 amSo beautiful new look ! Georgeous photos, format, colours, everything …
Cocoa & Lavender
February 27, 2020 at 12:19 pmThank you so much, Davorka – it has been a bit of a struggle but I am so glad it is here now!
Valentina
February 24, 2020 at 6:05 pmWell, isn’t this pretty!? The curd AND your “new look.” Really, your site looks fabulous — I especially love the larger photos. Lime is one of my favorite flavors, so I’ll be trying this one, for sure. 🙂 ~Valentina
Cocoa & Lavender
February 27, 2020 at 12:20 pmThanks, Valentina – I am so pleased with the overall result. Looks so much more professional… (to me). And, yes, you will love the curd!
Inger @ Art of Natural Living
February 25, 2020 at 8:43 pmI love you new site design David. I’ve got to do something with mine too… alas, when… The lime curd looks beautiful and I love that you use whole egg instead of yolks. No matter how many meringues I make, I still always have too many whites in the freezer!
Cocoa & Lavender
February 27, 2020 at 12:21 pmThe whole eggs did provide the challenge of having the whites show up cooked in the curd… but it is a small price to pay to avoid yet another meringue, angel food cake, etc…
Karen (Back Road Journal)
February 25, 2020 at 9:18 pmWelcome to WordPress David and I absolutely love your new clean look. It really shows off your great photos. What I especially like is that I can now leave comments again! Wish all my Blogger friends would do the same thing. I’m a real citrus gal and can’t wait to try this recipe…I’ve pinned it.
Cocoa & Lavender
February 27, 2020 at 12:22 pmThank you, Karen – and thanks for the tip about the Meta – might never have noticed that! Thanks fro the support and encouragement along the way!
John / Kitchen Riffs
February 26, 2020 at 3:43 pmNeat recipe. I’d probably use this as a filling, too, or maybe spread on crackers with a little cream cheese. Or maybe as toasted cream cheese and lime curd sandwiches (could be terrific, or could be too weird for words). Anyway, the new format looks good! I’ve thought about moving from Blogger, but am too lazy. 🙂
Cocoa & Lavender
February 27, 2020 at 12:26 pmI am so much happier with the format, John – but the switch was a bit nerve-wracking.
I like the grilled/toasted sandwich version… or perhaps as topping to tequila mousse.
Kelly | Foodtasia
February 26, 2020 at 8:40 pmThis looks so bright and refreshing! I’m dreaming of all the things I could spread it on! Or I’d just eat it by the spoon! I’ve noticed the limes look a little more yellow than what we get here labeled as “Key limes.”
Cocoa & Lavender
February 27, 2020 at 12:27 pmKelly – the thing about limes is they are ripest when they are yellow. The stores (even here) only carry them green. When we pick our limes off our tree, they are yellow. A little known fact about limes!
sippitysup
February 26, 2020 at 10:10 pmI concur with everything here. I’ll also add my two-cents to Kelly’s observation. I found that my homegrown Mexican limes turn yellow in the sun when very ripe. I think the extra sun they get, compared to commercial varieties picked green, make them sweeter and certainly juicier. I even look for yellow Mexican limes when I’m in the grocery store. The downside is yellow limes are super ready and don’t last long. In my experience… GREG
Cocoa & Lavender
February 27, 2020 at 12:29 pmSo funny – I wish I had read your comment before writing back to Kelly – you and I are on the same page – the yellower the lime, the better it is – and that goes for Persian limes, too.
Ron
March 2, 2020 at 2:16 pmDavid, well done on the site remodel. It feels to me as if I’ve stepped into a much larger kitchen.
If I could get Mexican or Key limes just now, I’d use your curd in making a Key Lime Semlor bun.
David Scott Allen
March 2, 2020 at 4:29 pmThanks, Ron. It feels like I have a larger kitchen on this end, as well.
I don’t know what a Semlor Bun is, but I look forward to finding out!