Ingredients
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100g unsalted butter, chopped
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215g (1 cup) caster sugar
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1 tablespoon finely grated lime rind
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80ml (1/3 cup) fresh lime juice, strained
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3 eggs, lightly whisked
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45g (1/2 cup) desiccated coconut
Method
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1Stir the butter, sugar, lime rind and lime juice in a medium saucepan over low heat for 3-4 minutes or until the sugar dissolves. Remove from heat.
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2Press egg through a fine sieve into a bowl. Use a wooden spoon to beat the egg into the butter mixture until combined. Place pan over low heat. Cook, stirring, for 8 minutes or until mixture coats the back of a spoon.
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3Stir in the coconut. Divide the hot curd among sterilised jars. Seal and invert for 2 minutes. Turn upright and set aside to cool.
Source: taste.com.au
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