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lime curd -- zest or no?

I've just made some lime curd. I strained it, and now it calls for stirring in 1 T of zest. But won't it be weird to have little bits in the curd? Isn't curd supposed to be smooth?

But I don't want to sacrifice flavor...

Would love your thoughts!

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  1. Do it.

    Trust me. It's good.

    And, no, it won't detract from the mouthfeel of the custard.

    1. I don't usually add the zest because I'm not a fan of the gritty bits -- I like my curd to be smooth. It seems like most recipes call for zest though. I assume it's partly for the flavour and partly for the pretty, speckled appearance. While adding the zest does add a bit more flavour, I've found that the quality of the juice is way more important than the zest itself. For me, the smooth consistency is worth sacrificing that small amount of flavour. If I use good, fresh juice, my curd always comes out great, without the gritty bits.

      1. I'm another vote to use the zest -- you just can't get the essential oils from the juice, and there's a whole lotta flavor in them oils.

        1. Well, the score is 1-1!

          I think I will do 2 batches, one with and one without and do a taste-testing here at home!

          Thanks so much.

          3 Replies
          1. re: jessinEC

            nah, you're up to 2:1

            But yes, do your own test.

            1. re: jessinEC

              You could also try grating the zest in larger pieces and then straining it out. That way you can get the oils and also the smoothness.

              1. re: BananaBirkLarsen

                As far as my training that is the way to make Citrus curds.
                The zest is added before the cooking and strained out before cooling. Not only do you get the flavor of the zest but also eliminates any bits of Chalaza or scrambled egg(lets hope not) that may be.

            2. I am not obsessed with zest like the rest of the western world, so I say no. Also citrus can be waxed and sprayed so if you do zest, scrub first.

              I would rather have dark chocolate grated on my curd.

              1 Reply
              1. re: CCSPRINGS

                if I'm making curd, I buy bio, untreated lemons, then I wash them under running water - no wax, no chemicals.