key lime curd

MAKES ABOUT 1 ¼ CUPS

• 6 egg yolks
• 1 tablespoon cornstarch
• 6 tablespoons sugar
• 6 tablespoons Key lime juice (see Baker’s Note)
• 2 tablespoons unsalted butter, at room temperature

1. In a medium bowl, whisk together the egg yolks and cornstarch. Combine the sugar and lime juice in a nonreactive saucepan and whisk in the egg yolks. Bring to a boil over medium-low heat, whisking gently the entire time. Allow to boil for 1 minute.
2. Pour through a mesh strainer into a heatproof bowl and whisk in the butter until it is completely melted. Let cool slightly, then cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Refrigerate until cold, at least 1 hour.