LEMON LIME CURD

1 1/2 cups sugar
4 whole large eggs, beaten lightly
4 large egg yolks, beaten lightly
2/3 cup fresh lime juice
1/3 cup fresh lemon juice
3 tablespoons freshly grated lemon zest
2 tablespoons freshly grated lime zest
2 sticks (1 cup) unsalted butter, cut into bits

In a heavy saucepan whisk together the sugar, the whole eggs, the yolks, the juices, and the zests and cook the mixture over moderately low heat, whisking, until the sugar is dissolved.

Add the butter, cook the mixture over low heat, whisking, for 10 to 12 minutes, or until it registers 160 degrees F on a candy thermometer.

Transfer it to glass jars. The curd keep, covered and chilled, for 2 weeks.

Serve the curd as a spread with sweet breads.

Makes about 4 cups
Source: Gourmet magazine, December 1991