Lemon-lime curd

Name: lemon-lime curd
Cook time: 45 min
Total time: 45 min
Yield: 1
Ingredients: 2 lemons; 2 limes; 3 Eggs; 100 g unsalted butter in cubes; 200 g fine cristalsugar

A nice English recipe. The vegetarian side dish contains the following ingredients: lemons, limes, eggs, unsalted butter (diced) and fine granulated sugar.

Ingredients

Kitchen Stuff

jam jar with screw cap

Directions

Wash jampot and lid in hot soda water, rinse with boiling water and allow to dry on clean dishcloth.
Clean citrus fruits, peeled coarse graters (or cut the peel with a knife or lemon extract into thin slices).
Expressing fruits.
Bring low water to the boil.
Unscrew eggs in a heat-resistant bowl.
Mix the butter with sugar, juice and grater with a beaten egg.
Rotate the fire lower and bowl in pan: bottom of bowl should not touch water and water should not boil.
This is to prevent siftings.
Heat the egg mixture while stirring with a wooden spoon.
After about 20 minutes, the mixture begins to bind to a creamy, opaque custard.
After about 5 minutes, custard is so thick that it sticks to the convex side of the wooden spoon and a line drawn in it remains visible.
Take a pan of fire and create curd in jam jar.
Tighten lid and let the curd cool down further.
Curd is unopened for several weeks in the refrigerator..