KEY LIME CURD
Source: Southern Home by Design; Episode: SHD232

3 large egg yolks
1 large egg
1/3 cup fresh key lime juice*
1/3 cup sugar
6 tablespoons butter

Combine egg yolks, egg, juice, and sugar in a non-reactive bowl.

Place bowl over a pan of simmering water. Cook 7 to 8 minutes over low heat, stirring constantly (Do not boil or sauce will curdle).

Remove from heat and strain through a fine sieve into a medium bowl.

Whisk in butter, 1 tablespoon at a time, until smooth.

Cover surface immediately with plastic wrap. Let cool completely before using (Can be prepared 2 to 3 days in advance and refrigerated).

*Substitute fresh Persian lime juice (regular limes) if key limes are unavailable in your area.

This keeps for up to two weeks in the fridge...if it lasts that long!

Enjoy!

Carolyn!