Preserve the season with key lime curd - KCBD NewsChannel 11 Lubbock

Preserve the season with key lime curd

Updated:
© Helen Rosner / Bonnier © Helen Rosner / Bonnier
  • What's Cooking NowMore>>

  • Favorite Recipe Collections

    Favorite Recipe Collections

    Check here for the full archive of recipe collections.
    Check here for the full archive of recipe collections.
  • Savory pies

    Savory pies

    Stuffed with meats, veggies or cheeses, savory pies are a favorite on kitchen tables around the world. Dig in and check out this variety of recipes.
    Stuffed with meats, veggies or cheeses, savory pies are a favorite on kitchen tables around the world. Dig in and check out this variety of recipes.
  • Graham cracker classics

    Graham cracker classics

    Check out this collection of ways to use graham crackers, a snack time favorite and classic ingredient in desserts.


By Karen Solomon 

 

Key limes may be tiny, but the pungent yellow-green orbs carry big flavor.

Also known as the Mexican lime or the West Indian lime, the key lime is strong in every dimension—both sweeter and more tart than your standard Persian lime, their juice defined by vanilla notes and complex herbal aromas that come right up to the line of bitterness.

In the summer when key limes come into peak season, I consider them my main squeeze, placing tiny wedges atop tacos and Coronas, and using the potent juice in everything from cocktails to ceviche to a classic key lime pie.

But my favorite way to preserve that vanilla-kissed taste is with a key lime curd: The punched up citrus flavor is a perfect foil for the custardy heft of a classic British-style citrus curd.

I add kaffir lime leaves as the curd cooks, whose floral aromas lend dimension to a sweet-sour condiment you'll want to use at breakfast, snack time, and dessert.

This curd is delicious spread on breakfast toast, in a layered cake, or dolloped onto pound cake, scones, or ice cream. I also like to use it as a dip for pretzels, sweet apples, or bananas, or slather it between graham crackers.

But my favorite way to enjoy it is the simplest of all: straight from the jar with a spoon.

See the recipe for Key Lime Curd »



Karen Solomon is the author of the forthcoming
Asian Pickles (Ten Speed Press); Jam It, Pickle It, Cure It ; and Can It, Bottle It, Smoke It.

 

© 2013 SAVEUR
All rights reserved.
*DISCLAIMER*: The information contained in or provided through this site section is intended for general consumer understanding and education only and is not intended to be and is not a substitute for professional advice. Use of this site section and any information contained on or provided through this site section is at your own risk and any information contained on or provided through this site section is provided on an "as is" basis without any representations or warranties.
Powered by WorldNow

5600 Avenue A
Lubbock, TX. 79404

FCC Public File
publicfile@kcbd.com
806-744-1414
EEO Report
Closed Captioning

All content © Copyright 2000 - 2014 Worldnow and KCBD. All Rights Reserved.
For more information on this site, please read our Privacy Policy and Terms of Service.