Tag Archives: lime

how to make lemon / lime curd + lemon curd pie

22 Aug

lemon curd2

how to make lemon / lime curd + lemon curd pie

I love lemon curd and lime curd.  When they’re done right they balance sweet and tangy in just the right way and I was lucky enough to have a friend of mine (who’s training to be a pastry chef so… legitimate knowledge here) share her own simple but perfect recipe with me.  They’re really very easy to make, a little demanding in the stirring department but otherwise super simple.

The pie I made sort of by accident, with the help of my beautiful and talented mother.  We made the curd and improvised the rest.  The sugar cookie recipe that we used to make together every Christmas and decorate with icing and shiny sprinkles make a beautiful soft crust for the pie.  The whipped cream folded into the curd makes the filling light and fluffy, perfect for a summer evening after a rich meal.  The leftover curd swirled into the pie is there because i wasn’t sure how much filling would fit in our crust.

But it turned out looking pretty and tasting amazing.  So I’m sharing it with you.

I also think that a lime curd pie with blackberries would be really good… so if someone tries making that let me know how it is.

Makes 1/2 litre (2 cups) of lemon / lime curd – enough for 1 pie

lemon curd3

Ingredients

lemon / lime curd

  • 6 egg yolks
  • 1 whole egg
  • 1/2 c lime or lemon juice (aprox. 8 limes or 4 lemons)
  • 12 tbsp sugar
  • Pinch of salt
  • 1 tsp vanilla
  • 1 nub of unsalted butter (aprox. 2 tbsp) at room temperature

lemon curd pie

  • 1/2 c unsalted butter
  • 1/2 c sugar
  • 1 egg yolk
  • 3 tbsp milk or cream
  • 1 1/2 c flour
  • 1 1/2 tsp baking powder
  • 1 generous pinch of salt
  • 1 1/2 tsp vanilla extract
  • 1/2 c whipping cream
  • fresh berries (raspeberries, blueberries, blackberries, strawberries, currants etc.)
  • fresh herbs (basil, mint, lavender etc.)

lemon curd4

Preparation

lemon / lime curd

Combine egg yolks, whole egg, lemon or lime juice, sugar, salt & vanilla in a double boiler or heat proof bowl over simmering water (medium-high heat).  Whisk constantly.  After a while the mixture will form a thick froth, then subside.  Shortly after subsiding it will start to thicken.  Whisk for another 1-2 minutes after the mixture begins to thicken the transfer to another bowl and let cool.

When the curd reaches almost room temperature (but still just a little warm) stir in the butter.  If the butter is added too early the curd will break and get chunky.  Give it some time to calm down.  Maybe about 15 minutes.  Then refrigerate.  Will keep in the fridge for about a week, maybe a bit more.

lemon curd pie

Preheat oven to 350°F.

Grease a 9″ tart pan or pie pan.

Mix flour, baking powder & salt.  In a separate bowl, cream butter & sugar until light yellow and fluffy then add eggs, milk & 1/2 tsp vanilla and mix well.  Add dry ingredients in thirds.  Mix until just combined.

Roll out the dough and fit to the pan.

Bake for 10 – 12 minutes, crust should be cooked through and barely browned.  Set aside for a couple of hours until completely cooled – if the crust is still warm when the filling goes in it will get soggy.

Beat the whipping cream and remaining 1 tsp vanilla until it holds peaks.  Gently fold in all but 1/4 c of the lemon curd until just combined and pour the mixture into the pie shell.  Place dollops of the remaining curd on top of the pie and swirl with a butter knife.

Chill the pie for an hour or so or overnight to let it set.  Serve garnished with fresh herbs and berries.

lemon curd

ginger scallion steamed cod + Thai pesto noodles

3 Apr

steamed fish

For this dish I used Jindao noodles, they’re sort of a thinner version of an Udon noodle and they’re soooo delicious.  You should be able to find them in any Asian market or even some well-stocked grocery stores.  If you can find them, then do use them.  If not, just substitute some other kind of noodle.

Makes 4 servings

steamed fish8

Ingredients

Thai pesto noodles

  • 2 handfuls Jindao noodles
  • 3-4 large handfuls fresh cilantro
  • 2 green onions
  • 2 cloves garlic
  • 2 limes
  • 1 tsp grated ginger
  • sriracha
  • salt
  • olive oil

ginger scallion steamed cod

  • 1 cod fillet
  • salt
  • olive oil
  • 2 green onions, sliced
  • 2 inch piece of ginger, peeled and thinly sliced
  • parchment paper
  • kitchen twine

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Preparation

Thai pesto noodles

Bring salted water to a boil and cook the noodles for 5 to 7 minutes.

Meanwhile, roughly chop the cilantro, green onion and garlic and put it in a blender or food processor.  Add the zest of two limes and the juice of one lime along with some sriracha, a pinch of salt and a generous amount of olive oil.

Blend everything, adding more olive oil if necessary to get a smooth consistency.  Add more salt and sriracha to taste.

Mix the pesto into the noodles.  Serve warm or at room temperature.

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ginger scallion steamed cod

Cut the fillet in half lengthwise and cut each half into four even pieces.

Rub both sides of each piece of fish with a little bit of olive oil and some salt.  Sandwich a few slices of ginger and some green onions between two pieces of fish and bundle it up in parchment paper.  Tie the bundle together with twine.  Repeat with the remaining fish.

Put the bundles in a steam basket for about 7 minutes or until the cod is opaque all the way through.

Serve with Thai pesto noodles.

steamed fish 2

a bucket of sangria

1 Jul

Happy birthday Canada.  I made you sangria.  A bucket of it.

Just a little side note – you can use pretty cheap wine for this but don’t go for the bottom of the barrel, really bad wine makes really bad sangria.  I use the Mateus (pictured below).  It’s a perfectly drinkable Portugese wine and it’s only $8.95 at the LCBO.

bucket of sangria

ingredients

  • 1 handful of cherries, halved & pits removed
  • 3 small oranges, thickly sliced
  • 2 limes, thickly sliced
  • 3 small peaches / nectarines, thickly sliced
  • 2 handfuls of raspberries / strawberries / blueberries
  • 1 750ml bottle of red wine
  • 2 oz gin
  • 1 oz Cointreau (or a similar orange liqueur)
  • 1 can San Pellegrino Aranciata (Orangina works too)
  • 1 can club soda (optional)
  • ice
  • a bucket

Preparation

Throw the cherries, peaches and berries in your bucket (NOTE – I use a large soup pot, if you have an actual punch bowl and want to be all classy about it go ahead but any big bowl-y thing will do).  Add the oranges and one of the limes, squeezing the slices as you add them to get some juice.

Add wine, gin & Cointreau and muddle with the fruit a bit so some of the berries break down and you get a bit more juice out of the citrus fruits.  Add Aranciata and stir.  Taste the sangria, if you find it too strong (you pansy) add a bit of club soda to taste.

Put a few ice cubes in a glass, scoop a bunch of fruit and sangria into that glass, garnish with remaining lime slices and drink it.

DRINK! IT!

mojitos

24 Mar

Well, it’s cold and rainy.  But a couple of days ago it was sunny and warm and wonderful and I was making mojitos and sitting on my balcony.  In memoriam – mojitos.

makes 1 (double) cocktail

mojitos : doubles

ingredients

  • 10 mint leaves
  • 2 tbsp sugar
  • 2 oz lime juice (about 1 lime)
  • 2.5 oz white rum
  • 4 oz soda
  • 1/4 c crushed ice

preparation

Put mint leaves in the bottom of a glass.  Add sugar, lime juice, rum & crushed ice and muddle thoroughly.  Add soda and stir well to mix in any remaining sugar.

Garnish with mint leaves and a slice of lime.