Kaffir Lime Ginger Glaze Recipe

Kaffir Lime Ginger Glaze Recipe Recipe

I have received many requests for the kaffir lime ginger glaze recipe. I keep forgetting to post it.

The story behind this glaze is kind of funny. I had just made a sweet and sour soup and my mother-in-law came into the kitchen to help clean up. She saw the leftover kaffir lime leaves, picked them up and was about to throw them in the trash. Even though we get our kaffir lim leaves from our garden, it felt like a waste. I shrieked and told her, I told her that I was going to use them. She asked me how I planned on using the leaves since we weren't making any more soup. I had to come up with something fast, so I said that I would use them in the glaze for the apricot tarts that were in the oven.

I added a little ginger to the syrup to balance out the citrus-y flavor of the kaffir lime leaves and I incorporated a little cornstarch to the syrup to get a thicker consistency because typically I use fruit jellies as a glaze. It turned out wonderfully.


Yields: for a large tart

1/3 cup fruit jelly
1 kaffir lime leaf, torn in thirds
1 teaspoon ginger paste
2 teaspoons cornstarch
1/4 cup water
1/4 cup light corn syrup
1 teaspoon lime juice


In a small saucepan, dissolve the cornstarch in water. Add the corn syrup, kaffir lime leaf and fruit jelly.

Bring to a boil, then lower the heat to medium-low. Stir constantly for about a minute. Strain through a fine mesh sieve. Add the lime juice. Set aside until the tart is ready.

Brush the glaze over the tart using a silicone brush. I used the glaze for making a blackberry tart and an apricot tart. I think it added a some pizazz to the dessert.



Per David Lebovitz's advice, to make a smoother more spreadable product, add a little light corn syrup to the sugar syrup. I made the same addition of corn syrup to my homemade caramel sauce, Indian cashew and pistachio sweets and my marshmallow banana frosting.

A little reminder on how to make ginger paste: Clean the ginger and remove any dirt. Peel the ginger root with a paring knife. Grate the ginger with a fine mesh microplane. Gather about 1 teaspoon of grated ginger root.

I'm very lucky to get the kaffir lime leaves from my garden. It's very useful and smells so nice. If you have the space to plant a kaffir lime tree, go for it, it's a good investment if you're into Asian cooking. The most important part of the kaffir lime leaf is the fragrance. You can find kaffir lime leaves in some Asian stores like Korean markets or online (click on the link). If you cannot find any, my suggestion is to balance the sour flavor with more lime juice even though the taste isn't quite the same.

When the tart is ready to glaze, if the glaze has thickened, heat it in the microwave for about 30 seconds to thin it again.

blackberry tart with kaffir lime ginger glaze

For more dessert recipes, click on this link.

Published By: Jacqueline Pham on June 18, 2009.


[-] Eats Well With Others - Guest-Joanne
I went to a Thai restaurant last night and had a dish with kaffir lime leaves as a garnish - they made the dish! Now I'm intrigued by this glaze. Where would you find the leaves if you didn't have them in the garden?

Joanne Website Link
[ Posted at 3:16 PM on 6/18/09 | Reply ]
I love this glaze! I wonder how it would taste with crystallized ginger!

zoe Website Link
[ Posted at 3:57 PM on 6/18/09 | Reply ]
[-] Yum! - Guest-NinetteEnriquen
What a great idea! Thanks for sharing.

Ninette Enrique Website Link
[ Posted at 4:00 PM on 6/18/09 | Reply ]
I love the story behind this recipe - what a great idea! The ginger does sound lovely in it.

Kerstin Website Link
[ Posted at 5:30 PM on 6/18/09 | Reply ]

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