Lime Curd

1. 1

   Beat eggs thoroughly.

2. 2

   Strain through wire strainer, into a bowl, and set aside.

3. 3

   Shred, very finely, 1/3 cup zest from limes.

4. 4

   Squeeze the juice from limes to make 1-2/3 cups liquid.

5. 5

   Put sugar and butter in upper part of double boiler, set over simmering water.

6. 6

   Stir together until butter is melted.

7. 7

   Add lime juice, zest, and eggs to butter mixture.

8. 8

   Cook, stirring frequently until white foam is absorbed from the surface, and mixture thickens to consistency of a light custard (approx. 15 minutes).

9. 9

   Spoon hot curd into warm jars, cool slightly, and seal with lid.

10. 10

    Refrigerate.

11. 11

    Share with friends.

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