Lime curd macarons
I made a basic (Italian method) macaron base recipe, and added some finely grated lime zest and green colouring (but cos I used liquid, I feared adding too much, thus the colour was not noticeable at all). Then I sprinkled more finely grated lime zest atop the macaron shells before leaving them to dry in a warm oven for a few minutes.
Anyway, back to these lime curd macarons. I sandwiched the macarons with some limey goodness - lime curd. I was going to make a lime curd buttercream, then decided that using straight curd is the way to go - it'll be ultimately a sour fest in the mouth (and I was right!). The macarons can last refrigerated for max 3-4 days before the shells get overly soggy from the thick lime curd filling.
*Pssst, I find them at their best 12-24 hours after being sandwiched with the lime curd.
The lime curd was brilliantly easy to make (as all curds are), and tasted mouth puckering tart (in a good way of course). Recipe as stated below.
Lime Curd (adapted from Laura at Honest Cooking)
3 XL eggs
Zest of 1 lime
1/2 cup fresh lime juice
85g unsalted butter, cut into small pieces
Whisk the eggs and sugar in saucepan until a light yellow color. Add in the lime zest and juice.
Place saucepan over medium heat and constantly whisk mixture until it starts to thicken (about 3-5 minutes). Allow it to come to a simmer for a couple of seconds and remove from heat. Whisk in butter cubes tablespoon by tablespoon. Sieve the mixture into a clean bowl to remove any cooked egg bits. Cool to room temperature and then place in a container and store in the refrigerator.