Lemon lime curd
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | larges | Eggs; beaten lightly |
| 1 | Stick unsalted butter; cut into bits (1/2 | |
| ; cup) | ||
| ½ | cup | Sugar |
| 1 | tablespoon | Freshly grated lemon zest |
| 1 | tablespoon | Freshly grated lime zest |
| 2 | tablespoons | Fresh lemon juice |
| 2 | tablespoons | Fresh lime juice |
Directions
In a saucepan combine the eggs, the butter, the sugar, the zests, and the juices and cook the mixture over moderately low heat, whisking constantly, for 1 to 2 minutes, or until the curd is thick enough to hold the mark of the whisk and the first bubble appears on the surface. Transfer the curd to a small bowl, cover its surface with plastic wrap, and let the curd cool.
Chill the curd, covered with the plastic wrap, for 1 hour and serve it with biscuits or scones or as a filling for tartlets.
Makes about 1 cup.
Gourmet April 1990
Converted by MC_Buster.
Converted by MM_Buster v2.0l.