i'm new to these boards, so not sure where my original message went
(!!) my original question was, based on this recipe and the
adjustments i made, is there any way to recook the cooled curd to make
it a little thicker? for some reason this time, it's just a tad runny.

by the way...this is a nice recipe, lower in fat than traditional
curd. someone metioned adding zest, which sounds like a fine idea!.
thanks for your help!


zxcvbob > wrote in message >...
> Iowa Cook wrote:
> > hi - here's the recipe. it's part of a cooking light cheesecake
> > recipe. what i did different: used fresh lime juice, doubled the
> > recipe, forgot to stir occasionally while it was cooling. thanks for
> > your time!
> >
> > Key Lime Curd
> >
> > 1/2 cup sugar
> > 1/2 cup bottled key lime juice (such as Nellie and Joe's)
> > 5 large egg yolks
> > 1 1/2 tablespoons butter, cut into small pieces
> >
> > Combine first 3 ingredients in a medium, heavy saucepan. Cook over
> > medium heat 7 minutes or until thick, stirring constantly with a
> > whisk. Remove from heat. Add butter; stir with a whisk until butter
> > melts. Place pan in a large ice-filled bowl for 20 minutes or until
> > lime curd comes to room temperature, stirring occasionally. Cover and
> > chill.
> >
> > Yield: About 1 1/2 cups (serving size: 1 1/2 tablespoons)
>
>
>
> I'm pretty sure Nellie and Joe's is not really key lime juice. Notice
> that the label never says "key lime", it says "Key West lime", and their
> web site goes on and on about Key West and hardly ever mentions the
> limes. I think "Nellie and Joe's Key West Lime Juice" is a trademark,
> and doesn't really mean anything, and one really is paying a lot of
> money for Persian lime juice and a good story.
>
> You need to get fresh Mexican limes if you want key limes. The pie may
> very well taste better with bottled Persian lime juice, I don't know --
> that's not the point I was making.
>
> Thanks for posting the recipe.
>
> Best regards, :-)
> Bob