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Purchase or bake a bundt pan Angel Food or Pound Cake and cut into 3 layers. Spread Lime Curd filling between layers and garnish with Whipped Cream.


LIME CURD FILLING

4 limes
1-1/2 cups sugar
1/4 pound unsalted butter
4 x-lg eggs
1/8 tspn salt

Allow all ingredients to come to room temperature before using

  1. Remove zest of 4 limes with a zester, being careful to avoid the white pith.
  2. Squeeze the limes to make 1/2 cup of juice and set the juice aside.
  3. Put the zest in a food processor fitted with a steel blade.
  4. Add the sugar and process for 2-3 minutes, until the zest is very finely minced.
  5. In the bowl of an electric mixer fitted with a paddle attachment, cream the butter with the sugar and lime zest.
  6. Add eggs – ONE AT A TIME, then add the lime juice and salt. Mix until combined.
  7. Pour the mixture into a 2-quart saucepan and cook over low heat, stirring constantly, until thickened, about 10 minutes.
  8. The lime curd will thicken at about 175*F (just below a simmmer.)
    Remove from heat.
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