The wild winds have been crazy ridiculous in Southern California. Those who are envious of our warmer weather only need to hang out with the winds and your desire to live here will quickly change. May has been unusually winding and has caused all our limes to fall from the tree.
What do you do when you have so many limes? I made lime curd and lime/mint syrup. Both recipes are from Marisa McClellan's books.
I made several jars of the lime curd and keep them in the freezer. It is delicious atop a scone or a bowl of fresh berries. It also makes a quick last minute dessert spread on a freshly baked pastry crust. I recently had a piece of Lemon Angel Pie at a friend's house, and it would be perfect for this dessert.
I ended up with a dozen eggs whites that were not used in the curd so I made an angel food cake. A little lime curd mixed with some cool whip or whipping cream made a delicious topping for the Angel Food cake. I used this cake recipe but not the frosting or the flower recipe.
There are so many ways to use Lime Curd. Just check out this Pinterest page.
The lime/mint syrup makes a refreshing drink with just a little bit poured over ice and topped off with sparkling water. For a grown up refresher, you can add some vodka or rum to make a quick cocktail.
I doubled the lime juice in the recipe and if I made it again, I would cut down on the sugar. It is a bit too sweet for my taste.
One of my Instagram friends told me she freezes whole limes and lemons to be used later. You can grate the rind while frozen and use the juice as needed. This was a brilliant suggestion, so I threw a bag of limes in the freezer to be used later in the year while the tree is bare.