Lime Curd
The curd needs to chill for at least ten hours, so remember to prepare it at least one day (and up to a week) ahead.

Ingredients:
1/2 cup  butter (unsalted)
3/4 cup sugar
1/2 cup fresh lime juice
1 tablespoon finely grated lime peel
Pinch of salt
5 large egg yolks

Preparation:
Place fine strainer over medium glass bowl. Melt butter in heavy medium saucepan over medium-low heat. Remove from heat. Add sugar, lime juice, lime peel, and salt; whisk to blend. Add yolks and whisk until smooth. Return saucepan to medium heat and whisk constantly until curd thickens slightly and leaves path on back of spoon when finger is drawn across and instant-read thermometer inserted into curd registers 165°F (do not boil), 10 to 12 minutes (mixture will not be as thick as traditional curd but will resemble slightly thickened sauce). Pour curd into prepared strainer; discard solids in strainer. Place plastic wrap directly onto surface of curd and chill overnight.

yield: Makes about 1 1/3 cups