Lime Curd for Mango Tart

Name: Lime Curd for Mango Tart
Yield: Makes 3 cups
Ingredients: 8 large egg yolks; 2 large whole eggs; 1 cup (10 limes) freshly squeezed lime juice, strained; 2 cups sugar; 1 cup (2 sticks) unsalted butter, cut into tablespoon-size pieces; 2 tablespoons freshly grated lime zest (optional)

Use this recipe when making our Mango Tart. It makes enough to fill two 9-inch tart shells, three 3-by-14-inch rectangles, or up to four dozen 3-inch tartlets.

Source: Martha Stewart Living, November 2000

Makes 3 cups

Yield

Ingredients

8 large egg yolks
2 large whole eggs
1 cup (10 limes) freshly squeezed lime juice, strained
2 cups sugar
1 cup (2 sticks) unsalted butter, cut into tablespoon-size pieces
2 tablespoons freshly grated lime zest (optional)

Directions

1. Whisk together egg yolks and whole eggs in a nonreactive saucepan. Add sugar and lime juice; whisk to combine.
2. Cook over low heat, stirring constantly with a wooden spoon, until the mixture thickens to almost puddinglike consistency, about 30 minutes. Remove from heat; transfer to a heat-proof bowl. Stir in butter one piece at a time, until fully incorporated. Stir in lime zest, if desired.
3. If not using immediately, cover surface directly with plastic wrap to keep a skin from forming, and refrigerate until ready to use.