Key Lime Curd
6 egg yolks (reserve whites for another use)
1 cup granulated sugar
2 tablespoons key lime zest (from about 8-10 key limes)
1/3 cup fresh key lime juice (from about 15 key limes)
1/2 cup (1 stick) cold unsalted butter, cut into 8 pieces
Fill a medium saucepan with an inch or two of water and place on the stove to come to a simmer over medium heat. You will also need a heatproof bowl that can sit on top of the saucepan without touching the water, to serve as a double boiler.
In the bowl, whisk together the egg yolks and sugar until smooth (1-2 minutes). Whisk in the key lime zest and juice.
Place the bowl over the saucepan. Stirring constantly with a silicone whisk or spatula,cook the mixture for 7-10 minutes until thick enough to coat a spoon. (Note that it will not appear as thick and jellied as store-bought lime curd, but will have the consistency of warm pudding. It will also thicken with the addition of the butter as it cools.)
When mixture has thickened, remove from the heat. Add the slices of butter one at a time, whisking until each slice disappears before adding the next. Lastly, pour the curd through a mesh strainer into bowl to strain out the zest and any bits of cooked egg.
Store in a glass jar in the refrigerator; homemade citrus curd is best used within a few weeks.
Yields about 2 cups
Recipe from Curly Girl Kitchen
Key Lime Tartlets
1/4 cup key lime curd, room temperature
2 ounces low-fat cream cheese, room temperature
1 teaspoon powdered sugar
16 store-bought shortbread mini tartlet shells
zest of 1 key lime
In a small bowl, beat the key lime curd, cream cheese and powdered sugar until smooth. Spoon into the tartlet shells. Grate the lime zest over the tartlets. Refrigerate until ready to serve.
Yields 16 tartlets (2-3 per person).
Recipe from Curly Girl Kitchen