Lime Curd

By norsegal8

Ingredients

• 4 limes at room temperature
• 1 1/2 cups sugar
• 1/4 pound unsalted butter at room temperature
• 4 extra-large eggs at room temperature
• 1/8 tsp kosher salt

Details

Servings 3

Preparation

Step 1

Remove the zest from the limes with a carrot peeler, being careful to avoid the white pith. Put the zest in the bowl of a food processor fitted with a steel blade. Add the sugar and pulse until the zest is very finely minced. Squeeze the limes and measure out 1/2 cup juice.

Cream the butter in the bowl of an electric mixer fitted with a paddle attachment, then beat in the sugar and lime zest. Add the eggs, one at a time, then add the lime juice and salt. Mix until combined.

Pour the mixture into a 2-quart saucepan and cook over low heat until thickened, about 10 minutes, stirring constantly. The lime curd will be ready when it coats a spoon, and it will register about 175 degrees on a candy thermometer. Remove from the heat and let cool and refrigerate.