Published by Stewart, Tabori & Chang
2 cups, enough to fill 24 cupcakes
Total Timeunder 30 minutes
Make Ahead RecipeYes
Five Ingredients or LessYes
Taste and Texturebuttery, sweet, tangy
- 1/3 cup lime juice
- 1 tablespoon cornstarch
- 1 cup sugar
- Grated zest of 3 limes
- 6 egg yolks
- ½ cup (1 stick) cold unsalted butter, cut into ½-inch pieces
In the top of a double boiler, whisk together the lime juice and cornstarch. Add the sugar, zest, and egg yolks; whisk to combine. Bring the bottom of the double boiler to a simmer. Using a whisk, stir the mixture until it’s thick enough to coat the back of a wooden spoon, about 20 minutes.
Whisk in the butter, one or two pieces at a time. When all the butter is combined, transfer the curd to a clean bowl. Cover the surface of the curd with plastic wrap and place in the refrigerator to cool.
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