This isn't your regular lime curd - rum kicks it up a notch.
Servings: 25 ounces of curd
- 3/4 cup unsalted butter room temperature
- 1 1/2 cups sugar
- 1/4 teaspoon salt
- 4 large eggs
- 8 large egg yolks
- 1/2 cup lime juice
- 1/4 cup white rum
- 3/4 ounce fresh mint stems and leaves
In a medium-sized mixing bowl, beat butter, sugar, and salt until smooth.
Mix in the eggs and egg yolks one at a time until just combined.
Mix in the lime juice and rum. The mixture may separate a little at this point. It will come together later.
Transfer the mixture to a medium-sized pot on medium-low heat. Stir regularly until the mixture reaches 175 F on a candy thermometer, about 20 minutes. It should be bubbling periodically, but not a rapid boil.
Remove from heat and add the mint. Let the mint steep for 15 minutes, stirring periodically.
Strain out the mint and any clumps with a fine sieve. Press plastic wrap directly onto the surface of the curd and poke a few holes in it to let the steam release. Refrigerate until ready to use.
Calories: 131kcal | Carbohydrates: 12g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 103mg | Sodium: 37mg | Potassium: 28mg | Sugar: 12g | Vitamin A: 330IU | Vitamin C: 1.7mg | Calcium: 16mg | Iron: 0.3mg