2 recipes, 1 post. (Lime curd and homemade lime extract, to be precise)

Limes were on sale last week so naturally I bought twenty of them. At ten for a dollar how could I not? Immediately my boyfriend got suspicious. “Great. Well those are going to go bad,” he dismissed. “Au contraire!” I protested. “Yeah, whats the plan then?” he countered. I proudly whipped¬†out a sixer of Corona Lights (also on sale.) With an incredulous eyebrow raised and a slight shake of his head he dropped the subject but I knew I would have to find something to do with all of these limes.

Something about having curd around makes me feel so British.

Something about having curd around makes me feel so British.

After eyeballing numerous recipes for coconut lime cake, lime shortbread, and some sexy looking end of summer margaritas I decided to go with¬†lime curd. I still had nearly a dozen yolks left over from the angel food cake, and I couldn’t think of a brighter topping to go with the cake and remaining blueberries. But I couldn’t stop there. Lime curd takes only a tablespoon of zest and half a cup of juice and I had mountains of limes spilling out of bowls and rolling off of my table that needed to be wrangled and put to use. Oh, and if you find yourself in a similar situation with say lemons, oranges, mineolas, buddha’s hands, etc instead of limes, go for it! Any citrus is interchangeable in these recipes.

I wish

I really wish “zest” was an onomatopoeia.

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