This list of things that I’ve stolen in my life is pretty small.
There was that piece of candy that I stole from Fedco when I was 7. My Dad caught me chomping on it in the back seat of the car and I got the big morality talk. Lesson: never steal anything too chewy.
There were the Girl Scout cookies I stole from my big sister’s room when she was out on a secret date. I was the natural suspect. I got a good talking to for that one. When I pulled the same cookie thievery the next week, well…. my parents made sure I learned my lesson that time.
Then there were all the times I would sneak into my Mom’s secret chocolate stashes. My Mom’s hiding places were no match for my ability to find a stool and wiggle my way around cabinets looking for sweets.
Thinking back on it, my thievery always involved something delicious that I wanted to put in my tummy. I was pathetically predictable in that sense.
I was once again tempted by the thievery gods this weekend while walking around my neighborhood. There’s citrus EVERYWHERE. Just about every other yard has a blooming orange or lemon tree just begging to be plucked. Isn’t sneaking into someones yard to yank their produce considered theft? I thought back to all of the stern reprimands and spankings I got from stealing yummies as a kid and thought better of sneaking into my neighbor’s yard.
Instead, I forked over some cash at the farmer’s market and felt just fine about making this Honey- Lime Curd.
Does this sort of concession mean my bad girl days are long gone? Sigh….
Honey-Lime Curd with Creme Fraiche
This recipe is alluringly tart. It’s pretty. It’s smooth, and the sweetness is beautifully rounded out by the honey. You could substitute lemons for limes if that’s what you have on hand. Serve this curd on warm scones or with creme fraiche and shortbread cookies. Lovely!
5 large egg yolks
1 large egg
2/3 cup fresh lime juice
1 teaspoon finely grated lime zest, plus more for garnish
1/4 cup plus 2 Tablespoons honey
4 Tablespoons unsalted butter, cut into 8 pieces
Creme Fraiche for serving
In a medium saucepan, bring 1 inch of water to a boil.
In a medium heatproof bowl, whisk the egg yolks with the whole egg, the fresh lime juice, the teaspoon of lime zest and the honey.
Set the bowl with the lime mixture over the boiling water, creating a double boiler. Reduce the heat to moderate and cook the lime mixture, whisking constantly until the curd has thickened to the consistency of mayonnaise, about 7 minutes.
Remove the bowl from the heat and whisk in the butter pieces until smoothly combined. Pass the curd through a fine mesh strainer into a medium bowl.
Ladle the strained curd into 4 cups or ramekins. Press a piece of plastic wrap directly on the surface of the lime curd to prevent a skin from forming; refrigerate until chilled, at least 3 hours.
Top the curd with dollops of creme fraiche and garnish with remaining lime zest.
Serve with shortbread cookies or atop hot, sexy scones.
KimmeyBunch
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Mar'cia
This was so delicious. Made a lime meringue pie with it. Everyone loved it. Limes over lemons any day. I really like that you used honey and would love to see sugar alternatives more or at least conversions with honey and/or agave.
Daily Spud
oooh – delectable – I’ll have mine with warm scones and cream please
Cheri
Oh my! I will have to try this as I love limes and the honey lime curd sounds very yummy!
Diana
That’s so funny. Any food items I stole as a little kid I can no longer eat because I felt so guilty! I find if I knock on the door and ask permission, people gladly let me pick some fruit. They know they’re not going to eat it all, they just don’t want strangers assuming they can just take it.
mike
Joy – I love your Grosvenor flatware. I inherited my grandmother’s set and it’s something I cherish… and use. I always look for a sneak peak of a fork or spoon in your amazing photos. I just made lemon curd…. but now want to try lime. You make it look so rich and tempting!
Jude
I usually take (steal?) change here and there so I can buy sweets. Not that much different from you is it?
Sounds great with creme fraiche… I’m sure the citrus tang cuts into the richness nicely.
Linda @ Tender Crumb
OMG…I had a total rush of childhood memories at the mention of Fedco! My parents always bribed me with a slice of pizza if I behaved and looked out for my two younger bros when we shopped there.
Love that you serve the curd with just a dollop of creme fraiche…I like your style Joy!
Brownies for Dinner
Yum! This sounds delicious. And I’ve been thinking its time to make scones… this would be a great accompaniment.
Kristen
You are a bad girl gone good… might as well hit the nursing home now ;)
Your writing style always makes me giggle, especially this one and the “don’t steal things too chewy”. I got in trouble for stealing a Little Debbie Nutty Bar… you know the peanut butter ones? I also tried to eat it in the back of the car (we were at the Corn Palace in South Dakota…snooze). Anyway, never steal something and try to sneak eat it when it is made from peanut butter. The scent will get you caught every time :)
lisa (dandysugar)
Lime curd sounds delicious. I can almost taste it now. Perfect with a freshly baked scone. Your story makes me laugh, brings back some funny memories!
Rachel@fairycakeheaven
oooooooooooooo gorgeous, lime and honey. I can imagine this on toast or on a spoon or in a pie or…………………………
Alejandra
Oh I do love a good citrus curd… And my gosh! Your lime photos are all kinds of gorgeous. I just want to paper my cubicle walls with them. Nothing like gorgeous limes to turn a dreary day into a sunny one!
Natasha - 5 Star Foodie
Oh, those look beautiful. I am so craving citrus right now. :)