Long-time readers of this blog know I absolutely adore our native dayap (limes). Dayap has a fragrance that is so clean, brisk, bracing and freshly citrusy. I purchased several kilos of dayap a while back and still had some in the fridge, so I decided to make some dayap curd and then try a dayap curd tart with the leftover dough from the lemon tarts I made last week. If you want a simple dayap tart, just change the lemon rind and juice in the lemon tart recipe to dayap zest and juice instead. Alternatively, you could try an even easier Dayap Pie a la Marketman that I featured a year or more ago…
But if you want to make some dayap curd, follow this very simple recipe which is from Ina Garten’s The Barefoot Contessa cookbook. Remove the zest of about 8 medium sized fresh dayap (I use a microplane zester) and add them to 1.5 cups of granulated sugar in a food processor. Blitz for several seconds until the zest is very fine and when you smell the mixture you instantly feel like a dirty t-shirt being drowned in citrus-scented detergent… I kid you not, the fragrance of this sugar and lime zest mixture is one of the most amazing natural perfumes you will ever smell. I have no idea why people would sniff rugby if they could sniff this.
Next, with an electric mixer, cream 1/2 cup of unsalted butter together with the sugar and lime zest. Add 4 very large eggs or 5 medium eggs, one at a time and make sure they are well-incorporated. Add 1/8 teaspoon of salt and mix well. Pour the mixture into a saucepan and stir with a whisk over low to medium heat until the mixture thickens, about 12-13 minutes. Remove from the heat and pour into a PRE-BAKED tart shell (see recipe here) and let it “set” at room temperature (in the tropics, like Manila, you may want to stick this in a fridge). If you don’t use the curd as a filling for a tart, it makes the perfect sauce to ladle over rich buttery Vargas or homemade butter cake. You can also put the curd on ice cream or muffins or other baked goods. We made several dayap tarts with the leftover dough and sent them to friends… and in the next post, see how you can jazz up a simple dayap tart with fresh fruit!