Today I had it in mini pies. I make a big batch of these at once and keep them in the freezer for quick desserts or even main dishes--remember the Barbecue Chicken Mini Pies? You can grab the mini crust recipe there. So now, with the heat index up over a hundred again, I didn't need to turn on the oven. If you don't have any mini pie shells around, feel free to make one--big or small, this curd can handle it. You can also just layer it in a dessert shot glass with some toasted finely chopped nuts. You could spoon it over a vanilla Minute Muffin. You could eat it with fresh berries. . .you could just eat a spoonful now and then. I have some leftovers, so I will try to put some photos up of other ways I eat this up this week. Until then...
2 tbsp fresh lime zest
juice of 4 fresh limes
1/2 cup salted butter
1/2 cup powdered Swerve or equivalent sweetener
6 egg yolks
Zest the limes on a very small grater. Squeeze them to collect the lime juice. Melt the butter over low flame in a small saucepan. Stir in the sweetener until dissolved. Add the lime zest and the juice. In a separate small bowl, separate egg yolks from whites. Beat yolks lightly. Slowly, whisk the yolks into the lime sauce. Stir constantly over low heat until the mixture thickens. Remove from heat and let cool.
2 tbsp is 98 calories and 1 g net carbs
For my little pies, I added a dollup of thick creamy coconut milk. Almost like whipped cream, but not quite. Easier and just as good. The curd sets up nice and thick. See the thickness is this picture with my tooth marks through it? That's the testimony. Lemon and lime curd keep well for a week or so, and can be used several ways. I am planning a mousse later this week. You can also half the recipe of you don't want too much!
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