Lime curd

What do you do when you end up with a five-pound bag of limes? I used them to make several batches of lime curd, which can be stored in the freezer for 3 - 4 months and pulled out for a quick dessert. It's a perfect accompaniment for gingerbread or cookies, between cakes layers, or as a pie filling. This recipe is very simple, but versatile and elegant. Remember to zest the limes before juicing.

  
    Recipe makes
    Active time
    Total time
  
    1 1/2 cups
    20m
    20m

  
    Special equipment needed
  
    Zester
  
    Juicer
  
    Whisk
  
    Medium saucepan
  
    Metal mesh strainer

  
    Variations
  
    • Use lemons instead of limes.
  
    • Add more sugar if it is too tart.

  
    Ingredients
  
    3 eggs
  
    1/4 cup lime zest, from about 5 limes
  
    3/4 cups lime juice, from about 5 limes
  
    1/2 cup sugar
  
    6 tablespoons butter, cut into 6 pieces

  
    Storage
  
    • Cover with plastic wrap directly on the surface of the curd. Refrigerate 3 - 4 days or freeze 3 - 4 months.

  
    Instructions
  
    • Crack the eggs into a medium saucepan. Whisk to lightly combine.
  
    • Add the zest, juice, and sugar to the pan. Whisk to combine.
  
    • Cook over medium heat 8 - 9 minutes until thickened. If you start seeing little white specks, pull it off the heat immediately. These are the egg whites cooking. Remove from the heat. 
  
    •  Stir in the butter, 1 tablespoon at a time, until all the butter is incorporated.
  
    • Pour the mixture through a mesh sieve to remove any lumps, pressing down on the solids with the back of a spoon.
  
    • Immediately cover with plastic wrap and press down so that the plastic wrap is directly on the curd. See picture below.
  
    • Refrigerate or freeze if not using immediately.

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