Use this recipe to make Lime Sable cookies.
- Total Time:
- Yield: Makes 2 cups
Source: Martha Stewart Living, July/August 2015
- 2 large eggs, plus 6 large yolks
- 1 cup sugar
- 4 teaspoons finely grated lime zest, plus 3/4 cup fresh juice
- 6 tablespoons unsalted butter, room temperature
- 1 1/4 teaspoons coarse salt
Whisk together eggs, yolks, sugar, zest and juice, butter, and salt in a saucepan. Bring to a simmer, whisking constantly; cook until thickened, about 5 minutes. Strain through a fine sieve into a bowl. Press plastic wrap directly onto surface of curd; refrigerate at least 1 hour and up to 1 day.