Key Lime Curd

Using your mixer, beat together butter and sugar until light and fluffy. Beat in one egg at a time, allowing to mix completely before beating in another egg. Beat in the egg whites, one at a time. Beat in key lime juice and zest until incorporated.

Over medium heat, in a heavy bottom pot or a double boiler, stir cream/egg/key lime mixture. Stir mixture frequently until temperature reaches approximately 170ºF and the mixture begins to thicken, approximately 10 minutes.

If you wish to remove the zest, pour curd through a strainer with a spoon until all zest has been removed.

Pour into a bowl and let cool in the fridge. When cool, place in an airtight container and use within a week. Dollop on biscuits, fill cupcakes or spread between layers of cake. Or devour with a spoon.