Use this recipe to make our Blueberry Tart with Lime Curd and Fruit Tartlets.
- Yield: Makes 3/4 cup
Photography: Minh + Wass
Source: Martha Stewart Living, April 2000
- 3 large egg yolks, strained
- Grated zest of 1 lime
- 1/4 cup freshly squeezed lime juice (4 limes)
- 6 tablespoons sugar
- 4 tablespoons unsalted butter, chilled and cut into pieces
Combine yolks, lime zest, lime juice, and sugar in a saucepan. Whisk. Set over medium heat; stir constantly with a wooden spoon, making sure to stir sides and bottom of pan. Cook until thick enough to coat back of wooden spoon, 5 to 7 minutes.
Remove saucepan from heat. Strain curd into a bowl. Add butter, a few pieces at a time; stir with wooden spoon until smooth.
Lay plastic wrap directly on the curd's surface to keep a skin from forming; wrap tightly. Let cool; refrigerate until firm and chilled, at least 1 hour. Store refrigerated in an airtight container up to 2 days.