Lime Curd

Nothing screams Spring, like lime or lemon curd. Tart and fresh with that hint of sweetness, curd is the perfect wake up your palate dessert. This recipe is from Gale Gand, her recipe is for Lemon Curd, but you can substitute any citrus fruit you like. I made lime curd for these tarts, so I have written the recipe with lime juice.
I love the simplicity of this recipe, top the tarts with whipped cream or meringue. Gale serves the curd as a dip with phyllo triangles that have been coated with butter and sugar.

Ingredients:
2 Eggs
1/2 C. Sugar
Zest of 1/2 a lime
1/3 C. Freshly squeezed lime juice
2 T. Cold unsalted butter cut into cubes

PREP:
In a medium saucepan (your mixing bowl should be able to sit on top of the pan) bring about an inch of water to a simmer. Meanwhile, in a metal or glass mixing bowl, whisk the eggs and sugar together until very light yellow and fluffy. Whisk in the lemon zest and juice. Rest the mixing bowl over Cook, slowly, whisking often until the mixture is thickened and custardy, 10-15 minutes. The mixture should coat the back of a spoon and hold, run your finger through the custard and the line should stay in place and not run back together. Remove the bowl from the pan and whisk in the cold butter. Transfer to an airtight container and allow to cool completely. Cover and refrigerate once cool for at least 2 hours. The curd will hold in the refrigerator up to one week.