I do a "fancy" version of this with lime curd that's like heaven on a fork. It's a little more fiddly than your recipe, but mmmmmmm ...
Lime Curd 1 cup sugar 3/4 cup fresh lime juice 10 large egg yolks 1/2 cup (1 stick) chilled unsalted butter, cut into pieces
Whisk sugar, lime juice and yolks in large metal bowl to blend. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water); whisk constantly until mixture thickens and candy thermometer registers 180°F., about 9 minutes. Remove bowl from over water. Gradually add chilled butter, whisking until melted and well blended. Press plastic wrap directly on surface of curd. Refrigerate until cold, about 3 hours.
Spoon into a pre-baked crust and top with real whipped cream and a grating of lime zest (scrub the limes first).
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Date: 2005-06-28 01:51 am (UTC)Lime Curd
1 cup sugar
3/4 cup fresh lime juice
10 large egg yolks
1/2 cup (1 stick) chilled unsalted butter, cut into pieces
Whisk sugar, lime juice and yolks in large metal bowl to blend. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water); whisk constantly until mixture thickens and candy thermometer registers 180°F., about 9 minutes. Remove bowl from over water. Gradually add chilled butter, whisking until melted and well blended. Press plastic wrap directly on surface of curd. Refrigerate until cold, about 3 hours.
Spoon into a pre-baked crust and top with real whipped cream and a grating of lime zest (scrub the limes first).