| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
April 1990 |
1 |
servings |
INGREDIENTS
| 2 |
lg |
Eggs; beaten lightly |
| 1 |
|
Stick unsalted butter; cut into bits (1/2 |
|
|
; cup) |
| 1/2 |
c |
Sugar |
| 1 |
tb |
Freshly grated lemon zest |
| 1 |
tb |
Freshly grated lime zest |
| 2 |
tb |
Fresh lemon juice |
| 2 |
tb |
Fresh lime juice |
INSTRUCTIONS
In a saucepan combine the eggs, the butter, the sugar, the zests, and the
juices and cook the mixture over moderately low heat, whisking constantly,
for 1 to 2 minutes, or until the curd is thick enough to hold the mark of
the whisk and the first bubble appears on the surface. Transfer the curd to
a small bowl, cover its surface with plastic wrap, and let the curd cool.
Chill the curd, covered with the plastic wrap, for 1 hour and serve it with
biscuits or scones or as a filling for tartlets.
Makes about 1 cup.
Gourmet April 1990
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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