Lime Zested Silk

Makes about 2 cups

  • 6 T. unsalted butter
  • 1/3 c. sugar
  • 2 eggs
  • 2 egg yolks
  • 1/2 c. lime juice
  • 1/8 tsp. salt
  • 1 T. lime zest
In medium size, heat proof mixing bowl, cream butter and sugar until light and fluffy. Add eggs and yolks, one at a time, incorporating well between each addition. Beat in lime juice, eggs and salt until well combined; don't worry if it looks kind of curdled right now, it will smooth out as it cooks.

Place bowl over simmering pot of water, but don't let the water touch the bottom of the bowl. Whisk mixture over low heat until the butter melts and the texture smooths out. Increase heat to medium, whisking constantly to prevent scorching. The mixture will begin to thicken and you may see a few slow, fat bubbles appearing; that's okay, but if there are a lot, it's boiling and you should immediately reduce heat. 

The curd is done when it coats the back of a spoon and your finger leaves a clear path when drawn through. Pour into clean bowl and press a piece of plastic wrap against surface of curd. Store in the refrigerator for 7-10 days or in the freezer for a couple months. 

Source: Adapted from One Perfect Bite

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