lime and matcha curd
Prep time: 
Cook time: 
Total time: 
Serves: 1.5 c
 
Ingredients
  • ⅓ c fresh lime juice
  • ½ c plus 2 tbsp sugar
  • 3 tbsp unsalted butter, cubed
  • 2 egg yolks
  • 1 whole egg
  • 1 tsp lime zest
  • 2 tsp sifted matcha powder, or more to taste
Instructions
  1. Bring about an inch of water in a large saucepan to boil, then reduce to low and simmer. Combine the lime juice, egg yolks, whole egg and sugar in a metal bowl that fits snugly into your saucepan. The bottom of the bowl should be above the water, not in it to prevent cooking the eggs.
  2. Gently whisk until mixture reaches 170 degrees or until it has thickened and coats the back of a spoon, about 10 minutes. Remove from heat.
  3. Stir in butter pieces until combined. Sift matcha powder with a very fine sieve into the curd and stir well, then strain the mixture and stir in the lime zest. Allow the curd to cool then cover with a layer of plastic wrap directly on the surface of the curd to keep a skin from forming.
  4. Curd will keep in the fridge for up to 5 days or frozen (in a ziplock or container) for 3 months.
Recipe by oh honey bakes at https://ohhoneybakes.com/coconut-lime-and-matcha-cake/