Slightly different that your standard lemon curd. A little more of a bite to it and the slightly earthier tones of lime. Beautiful in yogurt, on ice cream, pastries, or toast.
WARNING: This is a double recipe and makes approximately 1 quart of curd. I figure, if you're making it - you might as well make enough to last!
1 cup key lime juice (or just use limes if you can't find key limes)
1 tablespoon key lime or lime zest
1 cup of sugar
12 egg yolks Here is a use for your leftover egg whites
1 1/2 cups butter, cut into pieces
In a medium saucepan, whisk together the lime juice, lime zest, sugar and egg yolks.
Bring the mixture to a simmer over medium-low heat. Stirring very frequently, until the mixture begins to thicken.
Stir in the butter, and continue stirring until it is melted, and the mixture is thick enough to hold the indent of the whisk.
Allow to cool for a 5 minutes or so, stirring every so often, transfer to a jar or other glass container. Refrigerate for at least 2 hours.