Lemon Lime Curd

• 2 large eggs, beaten lightly
• 1 stick (1/2 cup) unsalted butter, cut into bits
• 1/2 cup sugar
• 1 tablespoon freshly grated lemon zest
• 1 tablespoon freshly grated lime zest
• 2 tablespoons fresh lemon juice
• 2 tablespoons fresh lime juice

1. In a saucepan combine the eggs, the butter, the sugar, the zests, and the juices and cook the mixture over moderately low heat, whisking constantly, for 1 to 2 minutes, or until the curd is thick enough to hold the mark of the whisk and the first bubble appears on the surface.
2. Transfer the curd to a small bowl, cover its surface with plastic wrap, and let the curd cool.
3. Chill the curd, covered with the plastic wrap, for 1 hour and serve it with biscuits or scones or as a filling for tartlets.

eggs, unsalted butter, sugar, freshly grated lemon zest, lime zest, lemon juice, lime juice

Taken from www.epicurious.com/recipes/food/views/lemon-lime-curd-10387 (may not work)