Lime Curd

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(Prep: 15 minutes)

200g (7 oz) unsalted butter

700g (1lb 9oz) granulated sugar

Grated zest of 4-5 limes

300ml (10 fl.oz) lime juice (4-5 limes)

300ml (10 fl.oz) eggs (4-5 eggs)

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1.  Place the butter, sugar, lime zest and juice in a large bowl and microwave on full power for about 2 minutes or until the butter and sugar has dissolved (or use the top of a double boiler or bowl over a pan of hot water).

2.  Add beaten eggs and continue cooking in 1 minute bursts, stirring each time. Reduce to 30 second burst as the mixture thickens. It is ready once the mixture is thick enough to coat the back of the spoon.

3.  Strain through a sieve into the wide necked jug. Pour into cooled sterilized jugs and cover with a wax disc or cellophane or a screw on lid.


**Makes 3lbs.

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Author: Tamzin

Food activist and childhood nutrition advocate Tamzin Cochrane helps the busiest of people to cook up something healthy and delicious, even after a long day. She also helps companies and schools educate around—and create a culture and environment that truly supports healthy eating. Decades in the foodservice and hospitality industry have given Tamzin a well-rounded perspective on mealtime. She is passionate about bringing back the lost art of families and friends cooking together, and she loves seeing people enjoy the amazing tastes and textures of their communal effort. Inspiring children to cook and expand there horizons on food is very important. She shares this message through virtual coaching and video courses, by speaking at corporations, schools, and events, and through her recently-released video courses. Tamzin is found most often at The Pinny and Trowel Cooking School, which she opened in early 2020, it is located in Austin TX. Tamzin was born in England, grew up in Scotland, and now lives in Austin, Texas with her husband (who incidentally, is Scottish but grew up in England) and their children.

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