LIME AND GINGER CURD

For 2 pies of 16 cm in diameter or 1 pie of 16 cm in diameter and 4 pies of 7 cm in diameter.

INGREDIENTS

125 g lime juice (4-5 lime)
30 g fresh ginger
100 g caster sugar
150 g whole eggs (3 whole eggs)
2 g leaf gelatine (1 pc.)
125 g unsalted butter

PREPARATION

Soak the leaf gelatine in cold water.
Grate the zest of the limes and squeeze out the juice.
Mix eggs, sugar, lime juice, lime zest and freshly grated ginger in a bowl.
Whisk thoroughly to homogenize the mixture.
Place the bowl over a water bath.
Cook slowly while stirring until the cream thickens.
Remove the bowl from the heat.
Pull the leaf gelatine out of the water, gently wring the water out of it and mix it into the hot cream.
Sift and pour the cream into a bowl.
When the temperature drops to 40°C, unsalted butter is added stepwise in small cubes.
Stir well, cover the cream with a piece of plastic film and put it in the refrigerator.