Margarita Curd
Ingredients
1 ½ cups
sugar
¾ cup
Kowalski's Freshly Squeezed Lime Juice (from the Produce Department)
1 tbsp.
cornstarch
4 tsp.
freshly grated lime zest
½ tsp.
kosher salt
8
egg yolks, beaten
3 tbsp.
tequila
½ cup (1 stick)
Kowalski's Unsalted Butter, cold, cut into approx. 32 cubes
Directions
- In a medium saucepan, combine sugar, juice, cornstarch, zest and salt over medium-high heat; cook just until sugar dissolves, adjusting the heat down if needed to ensure mixture does not boil.
- Place egg yolks in a heat-safe glass bowl; stream in a few tablespoons of hot syrup very, very slowly, whisking constantly to temper the eggs.
- Add remaining syrup to the egg mixture very slowly, a few tablespoons at a time, whisking constantly.
- Pour curd back into saucepan; cook over medium-low heat, stirring constantly with a silicone spatula, until mixture reaches 170° and spatula leaves a faint, disappearing trail when dragged across bottom of pan (11-15 min.).
- Remove from heat; stir in tequila.
- Whisk in cold butter a bit at a time until melted.
- Strain; transfer curd to a storage container. Press a bit of plastic wrap onto the surface of the curd; let cool completely in the refrigerator. May be stored up to 10 days.
- Serve on muffins, pancakes, waffles, biscuits, white cake, angel food cake, pound cake and berries, or in tart shells, meringue shells or yogurt.
