Lime Curd

photoSpring is finally here and I am so glad;-) I am certainly enjoying this weather. It has been so nice to be able to do my jogging outside, and not inside this boring gym.

Well this weather has also given me envy of citrus. You saw the recipes I posted last week. Well this weekend I got busy and made a few treats. Lime curd, Limoncello and Meringue Tartlets and Lemon Squares. Today I will post the recipe of the lime curd.

I had never made lemon curd until today because I was never a fan.

My mom on the other hand, was and would eat it every morning on her tartines along with her tea, and sometimes sardines… Yes my mom had some surprising tastes.

she would make me try but i enjoyed confitures ( jelly) much more. It was so as tangy.

Once would have thought that I would change my mind as I traveled through England and was offered the best of the best. But no…No matter the brand I never really liked lemon or lime curd.

I despised it so that i never ate it again until tow years ago. My sister had started to make some confiture and wanted me to try all that she was making so I could be the judge. I will tell you that I was relunctant to try that lemon curd, but hers was so yummy that it gave me envy to make my own one day. Well every year I plan to make some and every year time passes and I forget to make some. This week-end since I did not have a lot to do, and I had many many  lime on hands,  I decided to make not a lemon curd, but a lime one.

It is much more tart than a lemon curd, but I kind of like it better. Not as sweet.


Ingredients for 2 cups:

  • 6 egg yolks
  • the zest of  2 limes
  • juice of 4 limes, or about 1/2 cup of lime juice
  • 1 cup of sugar
  • 1 stick of butter
  1. In a large bowl, mix the egg yolks and the sugar together until the mixture is thickening and is becoming whitish.
  2. Add the lime zest and the lime juice and mix well.
  3. Place this mixture over boiling water and keep stirring until the mixture is becoming really thick photo( it should look like a mayonnaise). It will take between 5-8 minutes to get to this .
  4. Remove the bowl from the boiling water and add the butter. Mix well.
  5. Place the lime curd into the fridge. Et voila.


You can eat it with your tartines ( toasts), in the morning, mix it in your yogurt or use it to make some lime tarts. Easy and Yummy!!!

Bon Appetit and Happy Coooking!!!

Dulce De Leche Chocolate Truffle


Ever since this past Thanksgiving, I have been meaning to make a dulce de leche cheesecake and the reason why I have not made one yet is because I have been unable to find some dulce de leche. So guess what I spent my day doing last weekend? I made dulce de leche. I made some in the oven, some on the stove, and some in the microwave. Why so much? you will ask… Well the reason is quite simple. I am a very impatient person and did not want to spent 4 hours cooking dulce de leche on my stove in a water bath as suggested. But I had to try all the methods that were suggested. Well some turned out well and some not so well. The best and the fastest was done in the microwave.

Well 4 cans of condensed milk later, I had to find ways to “get rid” of my dulce de leche ( though it does keep well for several months in the fridge) because knowing myself, I would have probably eaten it all in a week by the teaspoon. That stuff is so so good;-)

So here is the recipe for the Dulce de Leche Covered Truffle:

Ingredients for about 50 truffles:

  • 2 cans of condensed milk
  • 1 bag of bittersweet chocolate chips ( preferably Ghiradhelli)
  • Pearl Dust from Wilton
  • Colored Wilton Chocolate chips for decoration

Open the cans of the condensed milk and empty them into a microwable bowl. I used my large round mold. I covered the large round mold with the octagonal silpat and microwaved it for 13 minutes. You need to be careful when making dulce de leche in the microwave. Cook it for 2 minutes, then stir. Then cook it again for 1 minute. Stir, and repeat the process again and again. You may need to let the dulce de leche cool a bit in between cooking time or it may spill over and it is not fun to clean that mess!

When the dulce de leche is an amber color and is quite thick, stop the cooking. And let it rest so that it cools off. Cool at room temperature. Meanwhile prepare the chocolate cups that will hold the dulce de leche.

In a microwavable bowl, cook about 1 cup of chocolate chips in the microwave for 90 to 2 minutes. Stir well. With a pastry brush, paint the inside of each cup of the petit four tray. Place the tray in the freezer for a few minutes ( 5-10). Take the tray out and paint the inside again to make the shell harder. Place the tray back into the freezer for a few minutes again ( 5-10).


With a spoon, scoop about 1/2 tbsp of dulce de leche and place it in each chocolate cup.

Place the tray back into the freezer for the caramel to be cold. Take the tray out, and paint the dulce de leche with the chocolate to close up the chocolate “truffle”. Place the tray back into the freezer and let it cool for a few minutes. Take it out again and  paint the cups again. Place the tray back into the freezer .

Finally take the tray out, and with a small paint brush, paint the glitter all over the truffle. Then melt a few tbsp of chocolate chips and paint cute designs on top of each truffle. Et voila!!!


I sounds like a lot of work, but really it goes pretty fast. And I will tell you, those dulce de leche chocolate truffles are to die for:-) Give it a try!!! YUM YUM!!!

Bon Appetit and Happy Cooking!!!