Recipe information
Yield
Makes about 1 cup
Ingredients
2 large eggs, beaten lightly
1 stick (1/2 cup) unsalted butter, cut into bits
1/2 cup sugar
1 tablespoon freshly grated lemon zest
1 tablespoon freshly grated lime zest
2 tablespoons fresh lemon juice
2 tablespoons fresh lime juice
Preparation
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.
