April 27, 2013 by athenahm
For those of you who do not know, I have been MIA from the blogging world for about a month and a half. It’s been a rough month and a half. I will spare you from all of the gory details, but if you keep up with me, you should know that I am now permanently in Washington state. I have been here in the states for a little over a month from Turkey, taking care of a different family emergency and my husband and kids will be joining me here, near the end of May. At that point, we will no longer be in the Air Force, and will, in fact, be integrating into civilian life. In any case, all will be well, soon. And man, I am so happy to be getting back into a relatively normal routine, and more importantly, back to YOU GUYS. My readers rock the casbah. For serious. And I love cooking and writing for this blog.
So during the majority of my exile from the interwebs, I have been staying with my grandmother in California. This post and the one after it will be from that period. My whole humongous family was staying in this single house for the period of around a week, so collectively, we were feeding a crowd slightly smaller than the French Foreign Legion. We bought a LOT of food. After all of these other people left, it was just my grandmother and myself. And still sooooooo much food. Especially citrus. I love the taste of fresh citrus IN other things. I am really not such a big fresh citrus as-a- solo act, kind of girl. So we squeezed the shit out of the 5,000 oranges we had, and we drank some of it. The rest of it, I made a custard out of, and I used a crappy recipe, so it turned out way too sweet, and I would not dare pass it on, because it sucked hardcore, and I love you guys too much for that. Anywhooooooo…..
Easy Stovetop Lime Curd
Makes about 10 servings. Prep time: about 25 minutes.
3-4 fresh limes
2/3 cups raw sugar(or equivalent sweetener of your choice. Honey or maple sugar would be fine, just cut it down to about ½ a cup)
3 eggs, beaten
½ stick of butter
In a non-reactive saucepan, quickly whisk sugar and butter for approximately 1-2 minutes, or until creamed. Zest the limes, then juice them, adding both, the lime juice and the zest to the mixture, incorporate, and turn the burner to low. Stirring constantly with the whisk, add the egg mixture ( which should be well-beaten, remember?). Here is where you can get creative, if you wish. You could add a pinch of nutmeg, or cinnamon (I would not do both, however) or a smidge of vanilla extract, or coconut extract or shavings, the possibilities are endless, really. After you add your spices (or not, whatever, no judging), turn your heat up to medium-low, and stir until thick enough that a whisk dragged through it leaves a trail for a moment afterward, then remove from heat. It will thicken more as it cools. Enjoy on toast or scones, or use it as filling for a cake or a pie. Let me know in the comments what you did with yours!
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