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Lime Curd

Elenora Asbury

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 teaspoon salt

Instructions

  1. Remove the zest of 4 limes with a vegetable peeler or zester, being careful to avoid the white pith. Squeeze the limes to make 1/2 cup of juice and set the juice aside. 

  2. Put the zest in a food processor fitted with a steel blade. Add the sugar and process for 2 to 3 minutes, until the zest is very finely minced. 

  3. In the bowl of an electric mixer fitted with a paddle attachment, cream the butter with the sugar and lime zest. Add-- the eggs, 1 at a time, and then add the lime juice and salt. Mix until combined. 

  4. Pour the mixture into a 2-quart saucepan and cook over low heat, stirring constantly, until thickened, about 10 minutes. The lime curd will thicken at about 175 degrees F, or just below a simmer. 

  5. Remove from the heat and set aside.

Notes:

I try to always have this lime curd on hand. It keeps indefinitely in the refrigerator. I often serve it in individual phyllo shells with a dab of whipping cream on top and a blueberry if they are in season.

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