Molly asked for this...following the lemon slice she decided that lime curd would be a good addition to the range! We serve this on top of coconut & lime cupcakes, or inside them if we prefer. It's also nice served as a pudding with vegan whipped cream on top.
2 cups lime juice - doing this from fresh is impossible in my view (I tried and gave up). Bottled lime juice is fine - but not cordial of course!
zest of 4 limes
1 cup water
2 cups caster sugar
1/2 cup corn flour
1/2 cup non dairy cream
3 tbs non dairy margarine
Whisk the lime juice, water and sugar together
Place in a large pot on a medium heat to melt the sugar
Put the cornflour in a large bowl and 1/3 cup at a time whisk the liquid into the corn flower - once you've put in a cup of the liquid, and you've whisked to a lump free consitancy then you can add the cornflour mixture back into the pot. Whisk for a few minutes then turn the heat up a bit.
The mixture will bubble, change colour. Whisk to make sure no lumps form and let it bubble for about 5 minutes.
Take off the heat - add in lime zest, non dairy cream and non dairy margarine
Leave to cool then use as you wish.
This makes quite a tart curd, with the consistency of thick cream or custard. It you want it sweeter increase the sugar by 1/2 cup.
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