#21511From:Denis Mosko
To:All
Date:11-01-2020 13:12:01
Subj:St. Lucius
Привет, All!

Я заинтересовался - насколько большая разница между одними и другими лаймами
и можно ли аш 12 лаймов, заменить гораздо меньшим количеством лимонов?

*====Переслал: Denis Mosko (2:5064/54.1315)===
* Из конференции : home_cooking (home_cooking)
* От : Dave Drum, 1:3634/12 (30 ноя 19 19:25)
* К : All
* Тема : St. Lucius 08
*====================================================================

Title: Lucius Beebe's Mexican Lime Curd
Categories: Five, Citrus, Desserts
Yield: 2 Servings

1 tb Fine grated lime zest; shiny
- outer part only
1 1/4 c Granulated sugar
3 lg Eggs; well beaten
3/4 c Fresh squeezed lime juice *
6 tb Unsalted butter
pn Salt

* from 6 Mexican limes or 12 Key limes

Place a large bowl half-full of ice water near the
stove. Next to that, set a wire-mesh strainer nested
inside a medium metal bowl.

In a medium saucepan, rub the lime zest into the sugar
with your fingers until moist and fragrant. Whisk in the
beaten eggs and lime juice. Add the butter and salt, and
set the pot over medium-low heat. Cook, stirring
constantly with a wooden spoon, until the butter melts
and the mixture thickens, 5 to 10 minutes. Do not boil.
Wait for when the mixture thickens to the consistency of
a loose pudding. It should coat the back of a spoon,
leaving a distinctive track when you run your finger
through it. At this point, remove the pot from the heat.

Set the bowl with the strainer inside the ice bath, and
quickly pour the curd through the strainer into the
bowl, using a rubber scraper to force the curd through
the sieve. (The ice bath halts the cooking and the
strainer is insurance to remove any overcooked egg
proteins that may arise. Be sure to scrape as much of
the curd as possible off the underside of the strainer.)

Let the curd cool for a half hour before pouring it into
small jars. The curd will thicken further and the flavor
will intensify as it chills. Keep refrigerated for up to
2 weeks.

RECIPE FROM: *****://******.*****.com

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