Key Lime & Kumquat Kurd

• 6 Large Eggs
• 6 Egg Yolks
• 1 1/2 cups Granulated Cane Sugar
• 1 pint Kumquats, juiced and rinds reserved
• 1/2 cup Fresh Key Lime Juice (about 9-12 Key Limes, depending on juiciness)
• 1 cup Butter, cubed

1. Combine the eggs, yolks and sugar in a large heat proof bowl. Add the kumquat juice and key lime juice.
2. Using a food processor or blender, puree the kumquat rinds. You may need a tiny bit of water- but try to add as little as possible. Measure 1/4 cup of the puree and add it to the bowl.
3. Place the bowl over a saucepan of simmering water. Whisk vigorously every 3-4 minutes, to prevent the eggs from curdling. Cook for a total of twenty minutes, or until the curd is thickened.
4. Strain the curd in a large sieve to remove the kumquat pulp. From this point, you can whisk in the butter, (whisking vigorously) while adding the butter a little at a time. OR you could pour the curd into a blender, add the butter a little at a time while blending on medium-high. rnrnI've done it both ways. The blender technique is a bit smoother, but sometimes I don't bother to drag it out.
5. Ladle into jars. Stores well in the fridge for 2-3 weeks. It never lasts that long at my house.

eggs, egg yolks, sugar, kumquats, fresh key lime juice, butter

Taken from food52.com/recipes/16855-key-lime-kumquat-kurd (may not work)