Key Lime Curd

In a saucepan (not over heat yet), whisk together the eggs and sugar until well combined. Whisk in the key lime juice, zest, and gel food coloring (I used the tiniest tip of a toothpick worth of gel, just to give the curd a subtle green tint. This is completely optional. If you don’t use it, the curd will be a creamy yellow with flecks of green from the zest).

Put the saucepan on the stove over medium low heat and stir the mixture briskly and constantly until warmed through. Add the butter a little at a time until it melts into the mixture and becomes smooth. Continue cooking and stirring until the curd begins to thicken and coat the back of a spoon.

Remove pan from heat. Pour the curd into a bowl through a fine mesh sieve to strain. Then pour curd into a jar or other tightly sealed container and refrigerate up to two weeks.

Spread onto scones or biscuits or use as a filling for desserts or donuts.

Adapted from Williams-Sonoma.