WELCOME to the weekend! We hope you’ve had a fantastic week? It’s been a long week and a half in our house with sickness BUT we’re getting better aaaaaannnnd I’m excited for this post! I am incredibly honoured to have the bloody charming and super babe’n Gem from Life is Knutts on the blog today sharing a wee guest post with you.
If you are in need of some parental/life humour and delicious cocktails to help get you through the week, then she is the lady for you and will put a smile on your freaking dial. I’ll leave all of her links below so please make sure you head on over and give her a wee follow! You won’t regret it and will love her as much as I do, promise!
Lets hand this over to her!
Hi to all the, ‘Hey Little Sweet Thing’, readers, and hello to Missy!
Thanks so much for letting me loose on your blog, you’re very brave (if you drank I would have said you were drunk when you asked me!) 😉
My name is Gemma. I am a married mum of 3 boys and I live in Surrey, UK. I write a blog called, Life is Knutts, which is a blog about the daily ups and downs of family life with 3 boys (many posts contain a bit of profanity and a few Gin references, but only where they’re due!) and I also do a few baking and cocktail recipes for good measure.
Cake, Humour and Alcohol…what more do us Parents need to get through the week eh?!
(told you she was a babe!)
So, as I mentioned, I am a bit of a Gin fiend. I never used to be. Pre-kids, I was a Fruit Cider/Alcopop kinda girl, due to having a VERY sweet tooth and a hatred for Wine. Yup, sorry folks, Vino is a no-go for me. However, once my eldest was born, my tastes definitely changed and I now enjoy more ‘grown-up’ tastes which aren’t quite as sweet as a Blue WKD is (oh the shame…), Gin being one of them.
This Lime Curd recipe was in my beloved late Nan’s Baking Notebook. It was a magazine cutting, but I’m not sure where from. I used that as a base recipe and then added 1 shot of Gin into the Lime Juice mixture just to give it a bit of a ‘lift’. If you are making this for kids to eat, or you don’t like alcohol, just leave it out and it’ll still taste delicious
This is a fabulous curd to use in all manner of baking recipes. Fillings for doughnuts, fillings for cupcakes, swirled into some yoghurt at breakfast time, in some cream on top of a Pavlova…the list could go on and on.
So, without further ado, here is the recipe! Happy cooking!
Ingredients (this will make 2x 250 ml jars)
- 3 Limes (finely grated zest and juice)
- 225g Granulated sugar
- 150g Unsalted butter
- 2 eggs
- 2 egg yolks
- 25ml Gin
- Place the finely grated lime zest, lime juice, granulated sugar, gin and butter into a bowl and sit the bowl over a pan of barely simmering water, making sure that the base of the bowl does not touch the water.
- Stir until the butter and sugar have dissolved.
- Beat the eggs together lightly and then add to the lime mixture.
- Stir continuously, until the mixture has thickened enough to coat the back of a spoon (about 10-15mins, though this can take a little longer or shorter depending on how high you have the heat); PLEASE NOTE: the curd will thicken further on cooling – just be patient with the thickening phase, it will happen eventually.
- Remove the bowl from the top of the pan (be careful of the escaping steam).
- Pour into 2, sterilised 250ml jars, leave to cool on the side and then, once cool, screw the tops on the jars and place in the refrigerator. Will keep in for 2-3 weeks!
Cheers again to my mate Missy, you’re smashing! Finally, do let me know if you have a go at this recipe by tagging me @lifeisknutts over on Instagram!
A HUGE thanks to the lovely Gem for making a guest appearance on the blog! I’m ordering the hubby to go and buy gin as I’ve got a perfect batch of scones that could do with a little adulting up! Again, make sure you check her out on the links below!
For all things Life is Knutts, go here!