Strawberry Lime crepes
La'Cademie de Cuisine's Lime Curd (this in only one rendition)
Zest and juice of 6-8 limes (about 1/2 cup juice)
8 oz. butter
12 oz. sugar
1. In a medium saucepan heat the butter and lime juice to a boil.2. In a separate bowl, whisk the eggs and sugar together.
3. When the lime juice come up to temperature, add a little to the eggs to temper them.Add a little at a time until all is mixed in.
4. Return to saucepan. Add zest and put over medium heat Whisking constantly.
5. When the mixture comes to a boil and becomes thick, strain, cover with plastic and chill until ready to use.
I like this as a fruit dip, with shortbread cookies, or as a tart filling. Soon there will be a picture, but it's in the freezer now and wouldn't look so appetizing.
I made a crepe cake by layering the same ingredients that I made the crepes out of and letting it chill before cutting to let it set up a little. It was delicious.