Things have been going a little less than swimmingly lately. I won’t give you details because I don’t want the little smiling egg at the top of this blog to have to start frowning.
Today, I attempted to solve this problem by:
- Actually starting a bit of revision for my exams, which start in 24 days,
- Watching one and a half episodes of 30 Rock,
- Taking a nap when the time limit kicked in,
- Making this lime curd when I woke up,
- Putting it on toast. Because, as I have said before, everything is good on toast.
Taking the zest of one lime…
…makes it a bald lime. (For Jean.)
Taking its juice makes your fingers sore and limey.
But that’s okay. Let’s sweeten things up…
…add an egg, cook ’em down…
…and pour it all into a jar. Try to let it cool before you eat it, will you? Don’t follow my example.
(The composition of this photo was based on that of my bestie Nicole’s awesome, awesome photo Carrying the Light.)
Makes about 1/2 cup
- 3 small limes
- 1/3 cup granulated sugar
- 1 large egg
Zest one of the limes to get a heaping teaspoonful of zest. Put aside.
Cut the limes in half and place in the microwave on low for about 30 seconds to make for easier juicing. Squeeze juice into a measuring cup until you have about 1/3 cup. Strain into a saucepan. Add the sugar and heat on a low flame until dissolved. Take off the stove and add zest.
Crack the egg into a bowl and whisk lightly, then add lime syrup, whisking all the time. Continue to whisk for about one minute. Pour the mixture back into the saucepan and heat again on low, stirring constantly with a wooden spoon, until bubbly. Turn off the heat and let cool. Pour into a jar. Should keep up to a week in the fridge.