LEMON CURD
Source: The Martha Stewart Living Cookbook by Martha Stewart Living Magazine
Makes 1 1/2 cups

This makes enough curd to fill a 6- or 7-inch double layer cake. It is delicious spread between the layers a delicate chiffon cake or with sweet, fluffy meringue.

4 large egg yolks
2 large whole eggs
3/4 cup sugar
1/2 cup fresh lemon juice
4 tablespoons unsalted butter, cut in pieces
Grated zest of 2 lemons

Whisk together the egg yolks and the eggs in a medium bowl. Combine with the sugar and lemon juice in a small, heavy-bottomed saucepan. Cook over low heat, stirring constantly with a wooden spoon, until the mixture coats the back of a spoon. 8 to 10 minutes.

Remove the pan from the heat, and stir to cool slightly. If the mixture is at all lumpy, strain through a fine sieve into a medium bowl, and add the butter, a piece at a time, stirring until smooth. Stir in the zest. Cover the surface with plastic wrap to prevent a skin from forming. Let cool completely before using. Curd may be refrigerated for up to 4 days.

LIME CURD
Makes 3 cups

This makes enough to fill two 9-inch tart shells, three 3 x 14-inch rectangles, or up to four dozen 3-inch tartlets. It can be refrigerated for up to 4 days.

8 large egg yolks
2 large whole eggs
2 cups sugar
1 cup fresh lime juice, strained (about 10 limes)
1 cup (2 sticks) unsalted butter, cut in tablespoons
2 tablespoons grated lime zest, optional

Whisk together the egg yolks and whole eggs in a non-reactive saucepan. Add the sugar and lime u1ce; whisk to combine.

Cook over low heat, stirring constantly with a wooden spoon, until the mixture thickens to almost pudding-like consistency, about 30 minutes. Remove from the heat; transfer o a heat-proof bowl, Stir in the butter one piece at a time, until fully incorporated. Stir in the lime zest, if using.

If not using immediately, cover the surface of the curd with plastic wrap to prevent a skin from forming, and refrigerate until ready to use.