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- Serving: Makes 2 cups
Though lime is infamously featured in the summer mojito and famous Key lime pie, this little citrus fruit makes an extraordinary curd for filling flaky phyllo dough shells or dolloping over sponge cake. Key limes are in peak season from June to August and, if unavailable, can be replaced with regular limes for the following curd recipe. This creamy, palate-pleasing dessert may be lower in fat than traditional curds, but it is no less satisfying.
- 3/4 cup Key lime juice
- 3/4 cup granulated sugar
- 4 eggs
- 3 tablespoons very finely minced lime zest
- Strain lime juice through a fine sieve into a medium-sized saucepan. Stir in sugar and place pan over medium low heat. As mixture heats up, stir frequently, until sugar has dissolved.
- Light beat eggs in a large bowl. Slowly add a bit of sugar syrup while whisking the eggs. Gradually add remaining syrup while constantly whisking.
- Return mixture to the saucepan and place on a burner at medium low heat. Stir in lime zest. Cook, stirring for 2 more minutes. Remove from heat.
- Transfer to an airtight container and let cool. Store in the refrigerator until ready to use.
- Note: Stack a few sheets of phyllo on the counter, brushing with butter in between each. Cut into 4-inch squares and fit inside a mini muffin pan. Bake according to package directions or until crispy and lightly browned. Fill with lime custard and garnish with blueberries and a sprig of mint.