Here are some fun ideas!
Originally we wanted to make a lemon curd but no lemons on hand so limes worked just great. I really love limes, it wasn't until someone pointed out that they taste different that I ever thought about it because whatever is on sale is usually what I buy and don't really notice the difference in salads and such.
1/2 cup lime juice
1 tablespoon lime zest
1 - 1 1/2 cups sugar
8 egg yolks
10 tablespoons butter, sliced into tablespoons
In a medium saucepan, combine the juice(s), zest, and sugar. Heat over medium heat until simmering. Turn heat to low.
Meanwhile, whisk the egg yolks in a medium sized bowl until smooth. Slowly pour half of the citrus mixture into the yolks while vigorously whisking. Return the amount in the bowl to the saucepan.
Continue to cook over low heat while whisking until mixture thickens and coats the back of a spoon. About 5-10 minutes. Remove from heat and stir in the butter 1 tablespoon at a time.
Cool to room temperature, then store refrigerated in an airtight container for about a week.
Now with your curd you can either enjoy with a scone like we did, tastes great with raspberries for some reason!
If you have leftover pound cake or any cake try layering it with the fluffy curd and fruit.
I had a lot of raspberries on hand as well so I made a raspberry BBQ sauce for short ribs, that turned out really nice too!
Smoosh your raspberries in a pot and add brown sugar, balsamic vinegar a hint of molasses, salt, black pepper, a bit of tomato paste, garlic powder, onion powder and cook until reduced.