Lemon-lime curd
Description
The dish is prepared without unnecessary complications. Recipe for lemon-lime curd. This cream is perfect for pancakes, crepes, or sponge cakes. It makes an excellent filling for baked goods, for example, for cakes and rolls. The finished dessert can be served at the table.
Instructions
- 1
Step 1
1. First, wash the limes and lemons thoroughly, then use a special knife to remove the zest (you can also grate it finely). Since the white part is bitter, try not to include it.
- 2
Step 2
2. In a bowl, mix the grated zest and sugar. Leave it aside for a while so it can absorb the citrus aroma.
- 3
Step 3
3. Squeeze juice from the fruits we have peeled. To extract more juice, warm the limes and lemons in the microwave for about thirty seconds. These fruits should yield approximately ¾ cup of juice (even slightly more).
- 4
Step 4
4. Pour the extracted juice into the sugar, mix well, and place over a water bath. Cut the butter into small pieces (smaller than shown in the photo) and add to the mixture. Stir with a spoon until the butter is completely dissolved.
- 5
Step 5
5. Now, using a whisk, beat the eggs until you get a homogeneous mixture (but do not beat until foam appears). Pour the beaten eggs into the mixture and heat over a water bath for about fifteen minutes, remembering to stir constantly. The cream should thicken completely.
- 6
Step 6
6. Now remove the cream from the heat, let it cool slightly, then pour it into jars, preferably using a sieve (this will prevent pieces of zest from getting in). The cream is ready.