Posts Tagged ‘making lime curd’

lime curd and vanilla 012

Our charming flour distributor, who cheerfully rings my doorbell and greets me with his very French “Allo!“, is also an experienced pastry chef.  How insane is it that I even have a flour supplier?  Who gets 25kg sacks of flour – note the plural – delivered to their home?  Having said that, Alain is a really nice guy, and on his last visit, he taught me something interesting about eggs.  He said the industry standard for baking was the 55g egg – they allow 5g for the shell, so you’re looking at an egg mass of 50g for each “large egg” specified in a recipe.

(Edit 2011: Unfortunately Alain isn’t delivering flour anymore!  We’re now buying Manildra flour from Harkola).

I put that to the test this morning with a batch of microwave lime curd. Sydney has had some pretty miserable weather recently and I was hoping that a little jar of sunshine might boost my serotonin levels. The  problem was that I only had a mixed batch of duck and chicken eggs, whereas the recipe specified three standard eggs and one yolk.  I figured that to be 175g of egg mass, which I was able to match in weight with one chicken and two duck eggs.  The recipe was, as always, a breeze, taking less than 10 minutes from start to finish.  The lime makes it quite tart and the duck eggs give it a wonderful richness. I used 150ml juice and the rind of three limes, in case anyone wants to give it a go.  I’m feeling cheerier already…

lime curd and vanilla 008

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