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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> English

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Soften the limes by rolling them back and forth with your hands on the kitchen counter; you will get more juice out of them if you do this. | 2. Grate the zest very finely, take care that you don’t grate the white pith. | 3. Squeeze the juice out of the fruit; you will need 150mL. | 4. Put the rind (zest), butter, sugar and juice in a heatproof basin. | 5. Stand this over a pan of boiling water and heat until the sugar and butter have melted. | 6. Lower the heat, you don’t want the water to boil now. | 7. Whisk in the eggs, when incorporated use a wooden spoon and stir until the curd has thickened and coats the back of the spoon, 20 to 25 minutes. | 8. Pour into hot jars, when cool label them. | 9. Use this recipe also to make orange or lemon curd, just make sure you have 150mL juice Keep in the fridge. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
lime	4 -5			-	-	-	-
butter	4	ounces	cut	646.38	29.6995	20.1965	54.431999999999995
sugar	8	ounces		904.9158	226.3423	0.0	0.0
egg	2		beaten	143.0	0.72	12.56	9.51

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.