Lime Curd

Ingredients

• 4 large egg yolks (80g or 2 large whole eggs)
• 2/3 cup granulated sugar (133g)
• 1/3 cup fresh lime juice or bottled key lime juice (80g)
• 1 Tbsp lime zest - zest of about 2 key limes or 1 large lime (6g)
• 1/4 tsp fine salt (2g)
• 5 Tbsp unsalted butter, cut into small pieces (70g)
• Saucepan
• Medium-Sized Metal Bowl
• Whisk
• Kitchen Towel or Oven Mitt

Instructions

1. 1

   --- Lime Curd ---

2. 2

   Fill a saucepan with 2 inches of water and heat over medium-low heat.

3. 3

   Combine 4 large egg yolks, 2/3 cup sugar, 1/3 cup lime juice, 1 Tbsp lime zest, and 1/4 tsp fine salt in a medium-sized, heat-proof bowl. I like to use a metal bowl. Whisk until combined and smooth.

4. 4

   Once the water begins to simmer, place the heat-proof bowl on top of the saucepan to make a double boiler. Leave the heat on medium-low heat and make sure the water isn't touching the bottom of the bowl. Hold the bowl in place with an oven mitt or small kitchen towel and continuously whisk the mixture until it thickens. This usually takes me about 5-7 minutes.

5. 5

   Remove the bowl from the pan and turn off the stove. Add 5 tbsp of butter and stir until incorporated. The mixture should be thick and smooth at this point.

6. 6

   This lime curd is naturally yellow in color because of the egg yolks. If you want this lime curd to be green, stir in a small drop of green gel food coloring at this stage.

7. 7

   Scoop the lime curd into an airtight container like an old jam jar or mason jar. Let the lime curd cool to room temperature before covering it with a lid, then seal the jar and place it in the fridge.

8. 8

   This lime curd can be stored in the fridge for up to 2 weeks in an airtight container.