Ingredients
- 112g/3¾oz plus 1 tsp golden caster sugar
- 25g/1oz plus 1 tsp cold unsalted butter, cut into pieces
- 2 large eggs, lightly beaten
- juice of 2 limes
- freshly grated lime zest of 1 lime
Method
In a heavy saucepan cook the sugar, butter, eggs and lime juice over a moderately low heat. Whisk frequently, until it is thick enough to hold marks of whisk, about 12-15 minutes.
Immediately pour the curd through a sieve into a bowl. Stir in the zest of one lime and cool. Lime curd can be made up to a week in advance, its surface covered with cling film.
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