6 tablespoons unsalted butter
1/2 cup plus 2 tablespoons sugar
1/2 cup strained fresh lemon juice
2 tablespoon strained fresh lime juice
5 egg yolks
Grated zest from 1 lemon
1 teaspoons lime zest
Directions - Lemon Lime Curd Recipe:
In a heavy 1 1/2- to 2-quart saucepan, whisk together the butter, sugar, lemon juice, lime juice, and egg yolks.
Whisk orange curd over the lowest possible heat, stirring constantly, until the mixture thickens enough to heavily coat the back of a spoon.
Do not let the mixture boil or the egg yolks will curdle. Using a spatula, scrape the filling into a medium-mesh sieve set over a bowl. Strain the curd into the bowl. Thoroughly stir lemon, and lime peels into the strained curd.
Allow curd to cool, then cover, and refrigerate to thicken. Refrigerate until ready to use.
Recipe yields about 1 cup lemon lime curd.