Lime Kurd differs from its popular lemon relative more versatile bright taste and sweetish aroma. And he is preparing according to the same principle. The main ingredients: lime juice and zest, eggs and yolks, sugar and butter mix and cook over low heat. To finished cream acquired the desired consistency, wait until it hardens, and then try it right from the spoon and you can hardly stop it turns out so tasty and tender. Share with friends: 
Time: 20 minutes Difficulty: easy Quantity: 1.5 tbsp. The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 3/4 Art. Sahara
- 4 tsp grated lime zest + 0.5 tbsp. lime juice (3-4 limes, or use canned lime juice)
- A pinch of salt
- 3 large eggs + 3 egg yolks
- 4 tbsp. l chopped butter pieces
Recipes with similar ingredients: sugar, lime, eggs, butter creamy
Recipe preparation:
- In a medium saucepan, mix sugar, 1 tbsp. l zest lime, lime juice and salt. In a small bowl, beat all the eggs and yolks, then mix in the citrus mixture.
- Boil the mixture over medium heat, constantly whisking until it will become as thick as pudding in 6-8 minutes. Remove from heat and stir in a few slices of butter until smooth masses.
- Strain the cream through a fine sieve into a small bowl, pushing her silicone spatula. Put the cling film directly on top cream surface to prevent crusting. Cool to room temperature. Stir in the remaining 1 tsp. zest of lime. Put in the refrigerator to completely freeze the cream, at least 4 hours. You can store up to 5 days.
