- 5 eggs, room temperature
- 1 ¼ cup white sugar
- ½ cup fresh lime juice (about 4 limes)
- 3 T silver tequila, optional
- 8 T unsalted butter, cut into pieces and room temperature
- 1 T lime zest
- Measure out all ingredients first. Crack eggs into a small bowl and measure out sugar into another. Zest 3 of the 4 limes first and set aside 1 T lime zest. Juice limes and measure out ½ cup juice. Cut up butter. Set all ingredients next to stovetop.
- Gather utensils for cooking the curd: a double boiler or single pot with a stainless steel bowl on top, whisk, rubber spatula and candy thermometer.
- Off the heat, combine eggs, sugar, lime juice and tequila
- (optional) in the top of the double boiler or stainless steel bowl.
- Whisk ingredients together well. Set bowl or pot on top of a pot of simmering water over low heat.
- Whisk mixture constantly (otherwise eggs will curdle) for 10–13 minutes until thick like hollandaise. Mixture is ready when a candy thermometer inserted into the curd reaches 160 degrees F/ 70 degrees C.
- Remove from heat and immediately pour lime curd through a fine mesh strainer into a clean bowl to remove lumps. Add butter and lime zest and gently stir until butter melts completely. Place plastic wrap directly on top of curd and refrigerate for up to ten days.
Adapted from joyofbaking.com and Ina Garten