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<http://schema.org/text>
"Make the raspberry and lime curd. Blend the eggs and raspberries together until smooth, then sieve into a jug to remove the seeds. Place the butter, sugar and lime juice in a glass bowl over a pan of simmering water and heat until the sugar dissolves. Remove from the heat and stir 3 tablespoons into the raspberry and egg mixture, then pour all the egg mixture back into the bowl with the butter and sugar and return to the heat, stirring constantly, for about 15 minutes, until the curd thickens enough to coat the back of a wooden spoon. Pour into a bowl and allow to cool, then chill for 1 hour."
<https://thegreatbritishbakeoff.co.uk/recipes/all/rosie-salted-caramel-chocolate-raspberry-stack/>