6 (3/4 stick) tablespoons unsalted butter
1/3 cup sugar
1 cup strained fresh lime juice
3 large eggs
1 tablespoon grated lime peel
1/2 teaspoon vanilla
Directions - Lime Curd Recipe:
In a heavy 1 1/2- to 2-quart saucepan, whisk together the butter, sugar, lime juice and eggs.
Whisk lime 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 lime peel, and vanilla into the strained curd.
Allow curd to cool, then cover, and refrigerate to thicken. Refrigerate until ready to use.
Recipe yields about 1 cup lime curd.