- Butter - 60 Grams
- Lemons - 2 pieces
- Lime - 2 pieces
- Eggs - 3 pieces
- Sugar - 200 Grams
1. First, wash the limes and lemons, then using a special knife, clean them with zest (you can rub on a small grater). Since the white part is bitter, we try not to touch it. 2. In a bowl, mix the grated zest and sugar. For a while, we leave it, it must absorb a citrus aroma. 3. Of those fruits that we have cleared, squeeze out the juice. In order that the juice can be squeezed out more, about thirty seconds, the limes are heated together with the lemons in a microwave oven. Of these fruits should be about a glass of juice (even slightly more). 4. In the sugar, pour out the squeezed juice, mix well and put in a water bath. Cut into small pieces (less than shown in the photo) butter, and add to this mixture. Stir with a spoon until the oil completely dissolves. 5. Now the whisk should be beaten eggs so that a homogeneous mass is obtained (only not before the appearance of foam). Pour the beaten eggs into the mixture and hold in a water bath for about fifteen minutes, do not forget to stir constantly. The cream should completely thicken. 6. Now the cream should be removed from the fire, allow it to cool slightly, and then pour on jars, it is desirable to use a strainer (so do not come across pieces of zest). The cream is ready.
Servings: 6