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Family Kitchen
Simple Summer Dessert: Blueberrries with Lime Curd
Fresh blueberries topped with lime curd
Sometimes I feel a bit oppressed by what the great writer Julia Reed refers to as “the tyranny of summer produce.” She’s talking about the pressure to use up all that bounty of corn, tomatoes, berries, figs, and the rest that crowd our markets and gardens. Yes, these glorious foods of summer are awesome, but be honest: It can get downright tiring figuring out how to use them all up before they go bad. Most of the people in my house really love blueberries, for instance, and so I want to make the most of them…I have a good spiced blueberry pie recipe, and I make a lot of smoothies. And now I top them with lime curd. One of my sons is currently very interested in “curd” because he is six and contrary (oh, fruit flung far…) and perceives curd as a more sophisticated version of jam or jelly. And in a sense he’s right: A curd is another kind of fruit preserve, this one a creamy combination of citrus juice, sugar, butter, and egg yolks. Curds are thick in texture and tangy in flavor, more assertive than your average jam. This one is handy to have around because it’s excellent on toast, English muffins, vanilla ice cream, and, of course, atop those tyrannical blueberries….
Lime Curd
Makes 3/4 cup
1/2 cup sugar
2 large eggs
2 tablespoons grated lime zest, plus 1/4 cup freshly squeezed lime juice (about 4 limes)
4 tablespoons unsalted butter, cut into small pieces
Combine sugar, eggs, zest, and juice in a medium nonreactive saucepan and set over medium-low heat. Cook, whisking constantly, until mixture begins to thicken, about 10 minutes.
Remove pan from heat. Whisk in butter, a piece at a time, until well combines. Strain mixture into a glass bowl. Lay a piece of plastic wrap directly on surface to prevent a skin from forming. Chill at least three hours or overnight to set.
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