Easy Jams, Chutneys and Preserves by John Harrison
Author:John Harrison [Val and John Harrison]
Language: eng
Format: epub
ISBN: xxxxxxxxxxxxx
Publisher: Little, Brown Book Group
Lime Curd
Makes about 675 g (1½ lb)
Juice and rind from 6 limes
Juice from 1 lemon
4 free-range eggs, well beaten
340 g (12 oz) caster sugar
112 g (4 oz) unsalted butter
Wash the limes and lemon. Finely grate the rind from the limes.
Cut in half and squeeze out the juice, removing any pips.
Put the juice and rind, beaten eggs and other ingredients into a double saucepan or heatproof-bowl over a pan of hot water) on low heat and heat gently until all the sugar has dissolved.
Continue heating, stirring often, for about 20 minutes or until the mixture thickens.
Remove the rind.
Turn into hot, clean, sterilized jars and seal at once.
Label when cool.
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