Tangylimebutter Recipes

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LEMON & LIME CURD



Lemon & Lime Curd image

Provided by Domestic Gothess

Number Of Ingredients 5

finely grated zest and juice of 2 limes ((65ml))
finely grated zest and juice of 3 large/4 small lemons ((135ml))
230 g (1 cup + 2tbsp) caster sugar
125 g (1/2 cup + 1tsp) butter
4 large eggs

Steps:

  • Put the lemon and lime zest and juice, the sugar and butter into a heatproof bowl set over a pan of simmering water, making sure that the bottom of the bowl doesn't touch the water. Stir with a whisk every now and again until the butter has melted.
  • Lightly whisk the eggs with a fork, then whisk into the lemon mixture until well combined. Let the curd cook, stirring regularly, for 10 minutes or so, until it is thick, creamy and custard-like.
  • Remove from the heat and pour the curd through a sieve if you want to remove the zest. Stir occasionally as it cools then pour into sterilised jars and seal. It will keep for a couple of weeks in the refrigerator.

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