Lime-curd

Summary

Prep Time	50 mins
Total Time	50 mins
Course	Breakfast
Cuisine	European
Servings (Default: 2)

Ingredients

5 large lime (s), juicy, untreated (juice and grated zest it)
115 g butter, diced
300 g suar, finer
4 medium egg (s), slightly beaten

Instructions

Place the lime juice, zest, butter and sugar in a heatproof bowl over a saucepan of boiling water; the bottom of the bowl must not come into contact with the water.
Heat the lime mixture slowly, stirring constantly, until the sugar is dissolved and the butter has melted.
Add the eggs through a sieve and continue stirring on a low flame for 30-40 minutes until the mixture is noticeably thickened. Occasionally at first, then more often and steadily towards the end, so that the fruit paste cooks evenly and does not curdle. Make sure that the water in the pot always stays just below the boiling point.
Pour the finished paste into pre-warmed, prepared jars, close tightly and store in a cool, dry and dark place or in the refrigerator.

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