For the lime cream, clean several jam jars and rinse with hot water. Beat eggs in a bowl.
Squeeze limes, sieve finely and heat with sugar, salt, butter and cinnamon, stirring constantly over low heat until a homogeneous mass is formed.
Remove cream from heat and fold in eggs. Return mixture to stovetop and heat over low heat, stirring constantly, until cream thickens, about 10 minutes.
Strain lime cream and pour into jars. Close tightly and let stand overhead for 20 minutes.
Preparation Tip:
The lime cream is also especially delicious with chocolate mint.
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