Lovely and tart curd, which is perfect for cakes, desserts and breakfast.
LIME CURD
CA. 350 G
JUICE AND ZEST OF 5-6 ORGANIC LIMES (10O ML. JUICE)
2 M/L EGGS
130 G SUGAR
50 G BUTTER, IN SMALL CUBES
Mix juice, eggs and sugar together in a steel bowl over a water bath.
Keep stirring the mixture until it begins to thicken and have the same consistency as a good sauce, hollandaise or the like.
Remove the bowl from the heat and pass the curd through a fine mesh sieve to remove any lumps.
Mix in the butter, a little at a time, until it has been incorporated.
Stir in the lime zest and allow the curd to cool slightly before placing it in clean jars.
The curd will continue to thicken during cooling.
But if it turns out that the curd has split. It can be helped by putting it in a bowl and heated in the microwave, at full power for 4 minutes. Stir the curd and give it 1 min more, then it should be perfect again.
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