I just juiced a Costco sized bag of limes that were on the brink (zested many first), and want to make some lime curd. I read that instead of whisking, that you can use an immersion blender, as it inhibits the possibility of curdling the eggs. I’m wondering if a) this is a better method and b) would I do it with heated lime juice instead of double boiling? Thanks in advance!
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