I hope you’ll forgive me for sharing a recipe that has eggs in it during the Apostles Fast. But two weeks ago, my “ugly fruit” box came with ten limes. I wasn’t sure what to do with so many limes. So I decided to make lime curd.

What’s an ugly fruit box you ask? It’s sort of like a CSA box. But instead of being fruits and veggies from your local farmers, it’s full of fruits and veggies that are too ugly for the grocery store. About 20% of the produce grown in this country either rots in the field or gets trucked to a landfill because it’s too big, too small, too curvy, too lopsided, or otherwise too imperfect. That’s a lot of food. A lot of waste. And a lot of missed income for farmers.

So we signed up with Imperfect Produce, and we get one of their organic boxes every week. And, just like with a CSA box, sometimes you get more of something than you can figure out how to use.

Like limes.

So, like I said, I decided to make lime curd. And, oh, my goodness, I’m so glad I did!

I spread it on banana bread. I drizzled it on berries. I ate it with a spoon straight out of the jar. I stirred it into oatmeal. We managed to use it all up before the Fast started. And as soon as the Fast is over, I’m going to make another jar. I hope you’ll try it, too!

Lime curd recipe

I used seven small limes to get a half cup of juice.

Ingredients

2 eggs
2 egg yolks
1/3 cup honey
1/2 cup fresh squeezed lime juice
Zest from 3 of the limes
A pinch of salt
6 Tbsp coconut oil – you can use the flavorless kind if you want, but I used the kind that tastes of coconut

Instructions

Let your eggs and yolks come to room temperature.

In a small pan, whisk the eggs and yolks until they’re well blended. Add the honey, lime juice, zest, and salt, and whisk them into the eggs. Add the coconut oil.

Heat the egg mixture over low heat, stirring constantly, until the coconut oil is completely melted.

Keep stirring. Turn the heat up, but not too far. On my range, a bit below medium is just right. Keep stirring until the mixture thickens. It will take at least five minutes, maybe a bit longer.

Once the mixture thickens, take it off the heat and strain it through a fine mesh strainer. This will remove the zest and any bits of egg that cooked in your curd.

Spoon the zest into a jar, cover, and put it in the refrigerator. It will thicken more as it cools.

Enjoy!

Read More

Berry Trifle for a Summer Day: This recipe calls for store-bought lemon curd, but that’s because I’d never made homemade lime curd.

Gluten-free, Dairy-free, Date-sweetened Banana Bread: This bread is studded with dried tart cherries. It would be so good spread with lime curd.

Impossible Coconut Cherry Cookies: These cookies are full of so many good things, you’ll never miss all the things they don’t have.

Charlotte Riggle, author of Catherine's Pascha and The Saint Nicholas Day Snow
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