companion blog to the e-book the 24/7 Low Carb Diner

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Sunday, July 6, 2014

Lime Curd Mini Pies

Limes are finally on sale! My Sprouts had 10 for a $1 this week. Sure I bought ten! And look what turned up in my kitchen. Lime Curd. Sounds awful. Who named that anyway? Why not call it "amazing tart and sweet velvet goodness on the tongue"? So deceptively easy to make. And lime instead of the more popular lemon curd. Lime. Totally lime. Pure citrusy goodness without the bother of the milk or cheese to get in the way.

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...

Lime Curd

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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Deidre Jordan said...

Hi Lisa:
These look fantabulous!!
I have a lime tree in my yard, but the limes are of the tiny variety - so, about how much juice did you get out of your 4 limes?
Thanks for your time and sharing your wonderful recipes.

Lisa Marshall said...

Deidre --About 1/2 cup juice

Stacy said...

I made these tarts with both your curd and tart recipes and they have to be the most wonderful tasting low carb dessert I have ever put into my mouth!! They are nothing short of fabulous!!

Anonymous said...

I made your curd and couldn't stop licking the spoon. I love limes and this stuff is heavenly. I mix it with yogurt - yum. Today I put it inside a cream cheese pancake - rolled it up and my goodness - yum, yum. Thanks for all your fabulous recipes!!

Emma Langdon said...

I'd love to adapt this lime curd recipe to be firm enough to be a crustless key lime pie - gelatin and/or cream cheese after it's cooled a bit?

I wanna be daring and bake it topped with low carb meringue - if you think it's sturdy enough I'll just use it as is and make life easier!

Erin said...

Can these be frozen?

Anonymous said...

Am I missing something the tart crust?

Anonymous said...

In the blog she links her chicken pie recipe and says to grab the crust recipe from there