Curd de limão-siciliano e limão-taiti

Ingredientes

• 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

Modo de preparo

1. 1

   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.

2. 2

   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.

3. 3

   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.