When I used to buy yogurt, there were certain types my kids liked and ones I was guaranteed to have to make sure didn’t petrify at the back of the refrigerator. Top of the list were two citrus fruit flavors, orange creamsicle and key lime. Now that I’m making my own yogurt, it’s a challenge to find things which don’t become monotonous because even a good thing becomes boring with too much exposure. We’ve been recently eating the preserves from the citrus flesh left over from the mixed peel, which is delicious, but this morning I was presented with a fantastic alternative.
I laughed because the blog which the idea was delivered in admonishes you to “book mark this,” as if somehow bookmarking everything I liked would make it easier to find. At some point your “favorites” start looking like a search engine results page, which is why Pintrest is enjoying so much exposure. My alternative is to put the interesting thing into a blog of my own somewhere. Et voila!
Key Lime CurdAdapted from King Arthur Flour blog
- 2 large eggs
- 1 cup sugar
- 1/2 cup melted unsalted butter
- 1 cup key lime juice, either fresh or bottled
In a large microwaveable bowl, whisk the sugar and eggs together. Add and whisk in the melted butter, then finally the lime juice.
Placing a plate under the bowl, in case it overflows, heat your curd in 1 minute intervals on high, stirring well after each minute. When it thickens, remove from the microwave, cool and stir into your yogurt, or enjoy with scones or bake into a cake … so many choices with such an easy recipe!
While I’m at it, here is a similar technique for another traditionally fussy sauce –
Microwave HollandaisePassed to me by Rich Edgerton
- 1 stick unsalted butter
- 6 egg yolks
- 6 T lemon juice
Whip the egg yolks in a small bowl. In a medium sized microwaveable container, melt the butter. Remove the butter from the microwave and add the lemon juice and egg yolks, whisking well together.
In the microwave on high, cook the mixture for 30 seconds. Remove and whisk. Return to the microwave and cook in 15 second intervals, whisking in between, just until the mixture begins to thicken. Do not cook too much or the finished product will separate.
Serve immediately with eggs, vegetables, cheese or simply a straw, it’s that good.