Lemon lime curd

Yield: 1 servings

Measure Ingredient
2 larges Eggs; beaten lightly
1 \N Stick unsalted butter; cut into bits (1/2
\N \N ; 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

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

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