Key Lime Curd

Ingredients:

• 3 eggs
• 3/4 cup granulated sugar
• 1/4 cup fresh lime juice
• 4 Tbs. (1/2 stick) softened unsalted butter, cut into 1-inch pieces

Directions:

To make the lime curd, in the top pan of a double boiler or in a nonreactive saucepan, whisk together the eggs and granulated sugar until blended. Then whisk in the lime juice. Set the top pan over but not touching simmering water in the bottom pan, or set the saucepan over medium-low heat. (If using a saucepan, take care not to heat the mixture too quickly.) Cook, stirring constantly with a wooden spatula or spoon, until the mixture is warmed through, 1 to 2 minutes.

Begin adding the butter a little at a time, stirring each addition until blended before adding more. Continue cooking, stirring constantly and scraping the bottom of the pan, until a finger drawn across the back of the spatula leaves a path, 8 to 10 minutes more. Immediately remove the pan from the heat. Pass the curd through a chino-is set over a nonreactive bowl and let cool to room temperature. Cover and refrigerate for at least 1 hour or up to 2 weeks.

Source: annies-eats.com / williams-sonoma.com