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Key Lime Curd

Martha Stewart Living, September 1998

1/2 cup sugar
2 large eggs
2 teaspoons grated key-lime zest plus 1/4 cup freshly squeezed key-lime juice (6 limes)
4 tablespoons unsalted butter, cut into small pieces

Combine sugar, eggs, lime zest, and juice in a medium nonreactive saucepan, and set over medium-low heat. Cook, whisking constantly, until mixture begins to thicken and holds the mark of the whisk, 10 to 12 minutes.
Remove pan from heat, and whisk in butter, a piece at a time, until well combined. Strain mixture through a sieve into a glass bowl. Lay plastic directly on surface to prevent a skin from forming. Chill 3 hours or overnight to set the curd.

emmyk

10 Aug, 2010
Super fast and easy. One of the best curds I've made and I went to school for baking a pastry! Highly recommed it.
gailg0404

24 Mar, 2009
This is a wonderful topping to have with afternoon tea on crackers. Too much work to make only one recipe so I doubled it !!!!