Lime Curd
- 1/2 cup (1 stick) unsalted butter
- 3/4 cup sugar
- 1/2 cup fresh lime juice
- 1 tablespoon finely grated lime peel
- Pinch of salt
- 5 large egg yolks
- Place fine strainer over medium glass bowl. Melt butter in heavy medium saucepan over medium-low heat. Remove from heat. Add sugar, lime juice, lime peel, and salt; whisk to blend. Add yolks and whisk until smooth. Return saucepan to medium heat and whisk constantly until curd thickens slightly and leaves path on back of spoon when finger is drawn across and instant-read thermometer inserted into curd registers 165u0b0F (do not boil), 10 to 12 minutes (mixture will not be as thick as traditional curd but will resemble slightly thickened sauce). Pour curd into prepared strainer; discard solids in strainer. Place plastic wrap directly onto surface of curd and chill overnight. DO AHEAD:
- Cover and keep chilled.
butter, sugar, lime juice, lime peel, salt, egg yolks
Taken from www.epicurious.com/recipes/food/views/lime-curd-353423 (may not work)