Monday, May 30, 2011

Lime Curd Filling

Lime Curd:

6 large or extra large egg yolks
Zest of 2 large limes
½ cup fresh lime juice
¾ cup sugar
½ cup butter cut in small pieces

Whisk together egg yolks, lime juice and zest, and sugar in a small saucepan. Cook over medium low heat, stirring constantly until the mixture thickens enough to coat the wooden spoon. Remocve from heat and whisk in the butter, one piece at a time until smooth.

At this point you can press the lime cured through a sieve to remove the zest if desired.
Chill completely before pouring into the baked shell. Top with meringue.

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