How to Make Lime Curd
- Beat butter and sugar in a large bowl using an electric mixer. Slowly add the eggs and the extra yolks one at a time.( Save the 2 egg whites for another recipe). Mix well after each addition. Pour in lime juice and mix again. Expect the mixture to look curdled, this is normal.
- Cook the mixture over medium heat in a medium-size saucepan until it looks smooth (no longer curdled.) Increase the heat slightly and cook, whisking constantly, until the mixture thicken. Cooking thermometer should read 170^.
- Remove the curd from the heat. Transfer to a bowl and press plastic wrap on the surface of the curd to keep a skin from forming.
Chill in the refrigerator.
The curd will thicken as it cools.
Covered tightly, it will keep in the fridge for a week and the freezer for 2 months.