The first recipe is an old one which I have used several times over the years, it is nice but doesn't make a huge amount. Sorry am not able to proved a source from where this recipe came from as it is a hand written one with no details.
4 limes, finely grated
½ cup freshly squeezed lime juice, strained
1 cup castor sugar
125gm unsalted butter, cubed
3 extra large eggs, lightly beaten
Add the juice, rind, sugar and butter to a heavy based saucepan. Stir over low heat until the butter has melted. Remove the saucepan from the heat and slowly beat in the whisked eggs with a wooden spoon. Return to a low heat and cook stirring continuously until the mixture is thick enough to coat the back of a spoon.
Ladle the hot lime curd into prepared hot sterilized jars and seal immediately.
Makes 2 cups of curd and stores well in a dark place for up to 6 months. Once opened store in the fridge.
The following recipe is one which was given to me about 4 or 5 yrs ago and is suitable for canning. I also liked this recipe but have only used it once. Again not quite sure where it originated but I was told that it is one which has been adapted (changed) which was put out by the National Center for Home Food Preservation (US)
Lime Curd for Canning
• double boiler
• instant thermometer
• canning supplies
• fine mesh strainer
• zest from 6 organic limes, divided
• 2 and 1/2 cups superfine sugar (or regular sugar, buzzed in the food processor for a couple of minutes)
• 7 large egg yolks
• 4 large eggs
• 1 cup bottled lime juice
• 6 oz (3/4 cup) butter, chilled, cut into 3/4-inch pieces
• pinch Kosher salt
1. Prepare canner, jars and lids. Do not heat canner water to boiling; hold at 180 degrees F.
2. Combine superfine sugar and lime zest from 4 limes in a small bowl; whisk well to mix, and allow to sit for 30 minutes (reserve lime flesh for another recipe, like Blackberry Lime Jam).
3. Heat water in the bottom of a double boiler until it boils gently (do not allow water to touch the top double boiler pan). In the top double boiler pan, off heat, whisk together eggs and egg yolks; add sugar/zest mixture and blend until smooth. Blend in lime juice.
4. Place the top of the double boiler pan on the stove over the bottom pan. Add in butter pieces. Stir gently but constantly until mixture reaches a temperature of 170 degrees F (about 10 minutes). Remove from stove and continue to stir until the curd thickens (about 5 minutes). Strain though the fine mesh strainer into a heat-proof bowl. Add remaining zest and fold to incorporate.
5. Fill hot curd into clean, hot 8-oz or 4-oz jars, leaving 1/2-inch headspace. Remove air bubbles, wipe rims, affix lids and place in 180-degree water bath canner. Heat water bath slowly until it reaches boiling (about 25 to 30 minutes according to original recipe), then start the timer for processing; process lime curd for 15 minutes.
Yields about 6 half-pint jars.
1. The processing time developed for this recipe includes heating the curd in a water bath that starts at 180 degrees F, reaches boiling, and then continues to boil for 15 minutes. The NCFHP states that heating from 180 degrees to boiling should take about 25 to 30 minutes; it took less than 10 minutes on my stove. I turned the heat off, let the boil subside, and then put the heat on very low for an extra 15 minutes, for a total of 25 minutes of pre-boiling processing, then raised the heat to boiling again and processed for 15 minutes. It’s a cumbersome way of processing, but I wanted to give my curd the best chance for remaining stable as long as possible. Since this curd is shelf-stable for only 3 to 4 months; make sure you label it with the date, or, if giving as a gift, consider a “use by” date on the label.
2. The original recipe for lemon curd called for 1 cup bottled lemon juice and 1/2 cup zest. The original also does not include any zest in the final product; I wanted some fresh zest flavour in the final curd, but was not sure how adding all of the zest would affect shelf-stability, so I added 1/3rd of the total zest amount to the strained curd.
3. I found this curd a bit sweet; I think 2 cups of sugar would be plenty. I usually do reduce the sugar in most canning recipes, but for this one I was not sure how it would affect storage life, so, I left it at the original amount.
4. This curd recipe can also be frozen; simply allow to cool at room temperature (place plastic wrap directly on top of the curd to prevent formation of a skin) then freeze in individual containers.
5. For other curd recipes, not tested under canning conditions, see Pink Grapefruit Curd (and friends).
Canned, at cool room temperature, protected from light, for 3 to 4 months. Product may separate and/or start to brown upon longer storage; if this occurs, discard. Can be frozen up to 1 year or refrigerated up to 3 weeks.
Hope this helps
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