Twice a day, the canine contingency in our house delivers and retrieves Son B from school. This is a household norm. I seriously get the stink-eye, if I don’t take them! Taking the furry feline with us is not a household norm, especially according to the milk-bone bozos. But today, we did. For the 4th time. I think the dogs might riot again!
It was also today, Son A decided to deck himself out in all of his air-soft camouflage regalia. Why? No clue. Why not?! We all have hobbies right? He reminded me of this blog obsession I’ve got going on…
To round the day out, it was also Son A’s birthday. (You may remember the earlier post about the Mocha Bourbon Birthday Cake.) Today, Son A’s banana-shaped, see-no, hear-no, speak-no evil monkey cake was unveiled. Several years ago, when Son A worked at Wally-World, he bought a banana costume. Why? Why not?! (Maybe he was the wack-a-do threatening to free the yellow-clustered masses in the produce section!) Knowing this costume was squirreled away somewhere upstairs, we couldn’t resist for a photo-op of Son A in said costume with his b-day cake! Yep, we’re those parents!
So why am I drolling on about these wacky events over the course of one day? Because they’re disjointed and don’t seem to go together. In our nutty house, these foolish happenings work. Just like the odd combination of flavors in Ginger Thyme Lime Curd. Subtle lime blends into slightly spicy ginger and is rounded out with thyme’s earthy woodiness. They work together to achieve tasty goodness!
The prep for this recipe is similar to Lemon Curd 1.0 and 2.0. Remember to strain your curd after cooking to achieve silky smoothness. No one likes scrambled egg chunks or herb stems in it!
This crazy Ginger Thyme Lime Curd is crazy good with flavors like raspberry (Fast Raspberry Filling) and would make cakes like Sour Cream White Cakes zing! We especially like it as a filling in Raspberry Lime Snap-Tarts.
PrintGinger Thyme Lime Curd
Subtle sweet lime, slightly-spicy ginger and thyme’s earthiness are a unique take on classic lemon curd. Use this funky citrus curd like you would lemon curd as a filling, spread or glaze.
- Prep Time: 10 Minutes
- Cook Time: 20-25 Minutes
- Total Time: About 30 Minutes + Cooling Time
- Yield: 3/4 Cup 1x
Ingredients
1/2 cup lime juice (about 3-4 large limes)*
1/2 cup granulated sugar
2 tbsp. lime zest (about 3-4 limes), finely zested
1 tbsp. fresh ginger, grated
1 tsp. fresh thyme, leaves removed from stems
6 tbsp. (3/4 stick) unsalted butter, at room temperature and cubed
4 large eggs, slightly beaten
Instructions
Combine lime juice, granulated sugar, lime zest, grated ginger, thyme, and unsalted butter in a heavy-duty saucepan. Over medium heat, bring lime juice mixture to a boil. Beat whole eggs in a medium size bowl.
Slowly stream the boiling lime juice mixture into the whole eggs, whisking constantly. Pour egg mixture back into the sauce pan. Cook over medium-low heat, stirring constantly until the mixture thickens. Be careful to not let the mixture boil, as it will curdle. The mixture should coat the back of a spoon. Your finger should leave a clear path when passed across the spoon.
Strain the lime curd through a sieve into a bowl to cool. Place a piece of plastic wrap directly on the curd’s surface. Refrigerate until cold. Use as needed.
Notes
*Bottled lime juice may be used. Powdered ginger and ground thyme is not recommended.
IMNPB
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