| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
December 19 |
1 |
servings |
INGREDIENTS
| 1 1/2 |
c |
Sugar |
| 4 |
|
Whole large eggs; beaten lightly |
| 4 |
lg |
Egg yolks; beaten lightly |
| 2/3 |
c |
Fresh lime juice |
| 1/3 |
c |
Fresh lemon juice |
| 3 |
tb |
Freshly grated lemon zest |
| 2 |
tb |
Freshly grated lime zest |
| 2 |
|
Sticks unsalted butter; cut into bits (1 |
|
|
; cup) |
INSTRUCTIONS
In a heavy saucepan whisk together the sugar, the whole eggs, the yolks,
the juices, and the zests and cook the mixture over moderately low heat,
whisking, until the sugar is dissolved. Add the butter, cook the mixture
over low heat, whisking, for 10 to 12 minutes, or until it registers 160F.
on a candy thermometer, and transfer it to glass jars. The curd keep,
covered and chilled, for 2 weeks. Serve the curd as a spread with sweet
breads.
Makes about 4 cups.
Gourmet December 1991
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