Post by chief_cook2 on Oct 24, 2003 11:23:56 GMT -6
8 Tbs (110 g) butter
5 eggs
1 cup (250 ml) sugar
3/4 cup (180 ml) lime juice
Grated zest of 5 limes
2 cups (500 ml) heavy cream
Melt the butter in a pot set over, not in, simmering water. Beat the
eggs and sugar in a bowl until light and fluffy. Stir into the melted
butter and cook gently, stirring constantly, until the mixture
thickens to a custard consistency, about 8 minutes. Remove from the
heat, stir in the lime juice and zest, and cool to room temperature.
Whip the cream until it is very stiff (just before it turns to butter), and
fold in the lime mixture. Pour into 6 to 8 serving cups (wine glasses
are nice) or a serving bowl and chill for at least 2 hours before serving.
Serves 6 to 8.