May 10, 2011

Lime Curd

adapted from The Lady Had Seconds

Makes about 1 1/2 cups

2 eggs
2 egg yolks
1/2 cup sugar
1/3 cup lime juice
2 tsp freshly grated lime zest
pinch of salt
8 tbsp cold butter, cut into pieces

In a medium bowl with an electric mixer, cream the butter and sugar until fluffy, beat in the eggs slowly, and then add the lemon juice, zest and salt. The mixture will look curdled. Don't panic, it will be alright. Cook over medium heat, whisking constantly until thickened (do not boil), 3 to 4 minutes. Cool to room temperature, whisking frequently. Transfer to a bowl, cover with plastic wrap and chill for a couple of hours. Can be stored in refrigerator for up to 5 days.