Wednesday, December 15, 2010
1/2 cup unsalted butter
5 large egg yolks
1/2 cup granulated sugar
1/2 cup fresh lime juice (roughly 2-3 medium limes)
zest of one lime, finely grated
Start with the curd, as it will need time to chill after cooking.
Melt the butter over medium low heat in a medium sauce pan. Remove from heat and whisk in the sugar, lime juice, zest, salt and eggs. Return to the heat and cook, stirring frequently for 10-15 minutes, until the curd has thickened and coats the back of a spoon. Do not allow the curd to boil, if it begins to steam pull it off the heat and stir to cool it down.
Place a fine sieve over a bowl and strain the curd. Cover the curd and place in the refrigerator to cool completely (at least 2 hours