Key Lime Curd for filling and spreading
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20 ounces Key lime juice (fresh or bottled)
14 ounces Granulated Sugar
16 ounces Whole eggs
8 ounces Egg Yolks
16 ounces Unsalted Butter Cubed
- Combine the key lime juice, sugar, whole eggs, and yolks.
- Cook mixture on Bain Marie, whisking continuously until it is thick as pudding.
- Next add whole butter cubes a little at a time. Whisk until combined and chill.
- Use this filling for spreading on scones, filling tarts, dressing fruit and as filling for torts, eclairs or napoleons. Also great for canning and gift giving.
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