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Lime & Olive Oil Curd
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Evelina Melnikova

Evelina Melnikova

Lime & Olive Oil Curd

40m

This lime curd has a smooth and tangy mixture and it is made as an emulsion.

It can be used as a filling for cakes or pastries, as a sauce for fruits or ice cream, or as a salad dressing.

A unique combination of sweet, sour, and bitter makes it a versatile and delicious addition to any recipe.

  • Soak 3 gelatin leaves in cold water to soften them

    Step 0
  • Place 120 g of white sugar in a bowl

    Step 1
  • Add the zest of 1 lemon and 5 limes

    Step 2
  • Add 4 g of flaky salt and 4 eggs

    Step 3
  • Whisk until well mixed

    Step 4
  • Squeeze the lime and the lemon. Transfer the juice to a saucepan

    Step 5
  • Bring the citrus juice to a boil

    Step 6
  • Pour the hot juice over the eggs and sugar mixture, and mix until combined

    Step 7
  • Return the pot to the stove and cook over medium heat until the mixture thickens

    Step 8
  • Drain, add the hydrated gelatin, and mix until completely dissolved

    Step 9
  • Strain the mixture through a fine sieve

    Step 10
  • Add 85 g butter and blend with a hand blender until butter is melted and incorporated

    Step 11
  • Add ⅓ cup of extra virgin olive oil. Blend until incorporated

    Step 12
  • Transfer the curd to a smaller container and cover with cling film, touching the surface to prevent the formation of a skin. Refrigerate until firm

    Step 13
  • Use a hand blender to mix until smooth. The lime and olive oil curd is ready

    Step 14
  • Use this curd to fill whatever you want from tarts to eclairs. Enjoy!

    Step 15

Yield 750 g

  • Lemon

    Lemon

    1
  • Lime

    Lime

    5
  • Egg

    Egg

    4
  • Butter

    Butter

    85 g
  • Gelatin Leaf

    Gelatin Leaf

    3 leaves
  • Extra Virgin Olive Oil

    Extra Virgin Olive Oil

    ⅓ cup
  • White Sugar

    White Sugar

    120 g
  • Flaky Salt

    Flaky Salt

    4 g

Equipment

  • Hand Blender

    Hand Blender

  • Cling Film

    Cling Film

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