This twist on traditional lemon curd uses limes instead to make a sweet and tangy cake or cooking filling, or any other way you desire.
- 1 cup sugar
- ¼ cup butter
- ¾ cup fresh lime juice
- 1 tablespoon lime zest
- 2 eggs, beaten
- Place the sugar, butter, lime juice, lime zest in the top of a double boiler; stir over medium-high heat until butter melts. Mix 2 tablespoons hot lime mixture into the eggs and stir to blend.
- Reduce heat to medium until water simmers. Slowly whisk egg mixture into the lime mixture. Cook over the double boiler until lime mixture thickens and coats the back of a wooden spoon, 20 to 25 minutes. Cool slightly and spoon into a clean, glass jar. Cover and refrigerate.