What's The Word Turd, And Lime Curd.....

Yesterday was uneventful in the kitchen, but good for our craft business. My mom and I have the goal of 25 "likes" on our Rebel Roxie Rose page on Facebook. So, in order to reach out goal, we have incentive.  We will be posting prizes through out the week, that will end in a giveaway on September 30 at 8:00 am (central standard time).  Every person who has "liked" our page will be entered, plus their will be a bonus if that person gets a friend to "like" our page.

Here's yesterday's prize package, keep in mind you will only be able to pick one package:

Three hand-made feather hair clips, retail value: $12.00


Now, on to posting my lime curd recipe I made for the "Key Lime Cake Experience". I made the curd for the filling on my mom's birthday cake a few weeks back. It is fairly simple to make and a heck of a lot cheaper than jarred curd at the store. (Lemon curd is usually bought in tiny jars at the local grocery store for about $4.00.)

Here's what I did:

1. Bought Fresh Key Limes:

2. Pulled out a Grapefruit Curd Recipe and Modified it:

3. Put 1 cup of Sugar, 2 Tablespoons of Cornstarch, 1/2 cup of Key Lime Juice, and 1/4 cup of Water in a Medium Saucepan. Stir it all together. Cook and Stir on Medium, until it Thickens and is bubbly.

4. Pull out 6 egg yolks and beat lightly. Slowly add half of lime mixture into egg, mixing the egg while doing so to prevent clumps

5. Put that mixture into the saucepan. Cook and Sit for 2 minutes more and remove from heat: Slice 1/2 cup of Butter.  Add butter pieces, stir until melted.

5. Stir in 1 Teaspoon of Lime Zest. Stick in a sterilized jar.

It made two half-pints and due to it's short shelf life, I put the other half-pint in a freezer jar to keep for later use. In the refrigerator it lasts, 1 week, in the freezer, it will last up to 2 months. Many recipes call for all different kinds of curds, this was relatively easy.

I must go for now due to time constraints.  Have fun creating your own curd....