Lime Curd

By merehodge

Ingredients

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

Preparation

Step 1

Remove the zest from the limes with carrot peeler, being careful to avoid white pith. Put zest in bowl of food processor fitted with a steel blade. Add sugar and pulse until zest is minced finely. Squeeze limes & measure 1/2 cup juice. Cream the butter in the bowl of electric mixer, then beat in sugar and lime zest. Add eggs, one at a time, then lime juice and salt. Mix until combined. Pour mixture into a 2-quart saucepan and cook until thickened, about 10 min., stirring constantly. The lime curd will be ready when it coats a spoon. Be careful not to overcook, or it will curdle. Remove from heat and let cool or refrigerate.