Lime Curd

I’ve had great success with my Lemon Curd recipe and I’m quite pleased with it. When we came into an accidental excess of limes recently though, I went shopping for a new lime curd recipe at epicurious.com using the iPod Touch app. It was fruitful. Here are my tweaks.

1/2 cup (1 stick, 110g) unsalted butter
3/4 cup (158g) sugar
1/2 cup fresh lime juice (4 medium limes’ worth)
2 limes’ worth of finely grated peel
Pinch of salt
5 large egg yolks

Place fine strainer over a bowl glass bowl. Melt butter in heavy saucepan over medium-low heat. Remove from heat. Add sugar, lime juice, lime peel, and salt; whisk to blend. Add yolks and whisk until smooth. Return saucepan to medium heat and whisk constantly until curd thickens and is steaming pretty heavily (do not boil), 10 to 12 minutes. Epicurious says to heat it to 160°F as measured with an instant-read thermometer, but I didn’t bother with that. Steaming heavily for a few minutes after thickening but before a boil develops was good enough for me. Pour curd into prepared strainer; discard solids in strainer. I don’t bother with this step when I’m making my lemon curd, but I have to admit, the cooked lime zest shreds looked kind of gross, so I’m glad I did it this way this time. They tasted pretty awesome, though; maybe I’ll leave them in next time. The curd will thicken some more as it cools; then you can spoon or scrape it into a jar. Chill overnight. DO AHEAD: Can be made 1 week ahead. Cover and keep chilled.