Cesar Moreno’s Key Lime Curd (1 Quart)
6 whole eggs
11 ounces granulated sugar
5 grams Sea Salt
8 ounces green lime juice
Zest of Large Key Lime
4 ounces of cubed butter served room temperature
Put a pot with water on the stove and turn it on medium heat. In a bowl combine the first five ingredients and cook bain marie, putting the bowl on the top of the pot with the heated water. Use a whisk to incorporate all the ingredients and cook until the mixture thickens, about 8 to 10 minutes. Remove from the heat and let it chill for 10 minutes, add the butter and stir until smooth and incorporate. The finished curd can be poured over pancakes, used as a cake filling or put into cookies and tarts. Sweet, tangy and creamy! Extra tip: You can add ¼ of cup of tequila and make a drunken key lime curd. And if you want an extra firm curd add 4 sheets of gelatin already hydrated when the mix is still hot to melt them.