Key Lime Curd
 
 
Yield: 1½ cups
Ingredients
  • ½ cup key lime juice
  • Zest of 3 key limes
  • ⅔ cup sugar
  • 3 large eggs
  • 4 tablespoons unsalted butter, diced into small pieces
Directions
  1. In a medium saucepan, whisk together the key lime juice, key lime zest, sugar and eggs. Place the saucepan over medium-low heat and stir in the pieces of butter. Whisk the curd frequently until the curd is thick enough that it keeps the mark of the whisk when you touch it to the curd in the saucepan. It takes a bit of time for it to thicken, but just keep whisking!
  2. Strain the key lime curd through a fine mesh strainer into a small bowl to get rid of any egg lumps. Cover the surface of the key lime curd with a piece of plastic wrap so that it’s completely touching the curd. Place in the fridge to cool. After cooled, if not using right away store in an airtight container in the fridge for 1-2 weeks.
Recipe by Lemon & Mocha at http://www.lemonandmocha.com/2018/08/06/how-to-make-homemade-key-lime-curd/