Key Lime Curd / Cuajada de Limón Criollo

Our Key Lime tree has just started producing another beautiful harvest of fruit. This time I decided to make some Key Lime Curd. A dollop of this curd is delicious over Granola, Greek Style Yogurt and Berries.

Ingredients:

• 1 cup fresh Key Lime Juice
• 1 teaspoon of finely minced Key Lime zest
• 1½ cups of sugar
• 10 egg yolks
• 1 stick of softened butter, or ½ cup of coconut oil, or a combination of the two
• Pinch of salt

Directions:

• Separate the egg yolks from the egg whites (freeze or reserve the egg whites for meringues, pavlovas etc.) 
• Zest a Key Lime and make sure to avoid getting any of the pith into the zest.
• Juice enough limes to get a full cup (8 ounces/250 milliliters) 
• Mix sugar, zest and lime juice with a whisk, in a small saucepan over medium/low heat. 
• As soon as the sugar dissolves, gradually add the egg yolks while whisking constantly to prevent the yolks from scrambling.
• Continue to whisk the mixture over medium/low for a minimum of 5-7 minutes. When the curd evenly coats a spoon, add the butter and salt, stir until smooth, and it's done.
• Pour the curd into a bowl and place a piece of plastic wrap directly on top of the curd to prevent it from developing a film on top.
• Let the curd cool to room temperature and refrigerate until thoroughly chilled. It will thicken as it cools.
• Serve and enjoy this sweet tart delight!

Yield: 8-10 servings.

Notes: You can use lemon juice instead of the lime juice, for a traditional lemon curd.