5 egg yolks
1 cup sugar
5 limes, zested and juiced
1 stick butter, cut into pats and chilled
Heat up about an inch of water in a sauce pan to simmer. Meanwhile, combine egg yolks and sugar in a medium-sized metal bowl and whisk until smooth. Measure citrus juice to 1/3 cup (add water if needed), add juice and zest to egg mixture and whisk smooth. Once water reaches simmer, reduce heat to low and place bowl on top of saucepan (bowl should be large enough to fit on the top of the sauce pan without the bottom touching the water). Whisk until thickened, approximately 8 minutes (which was insufficient for my curd, this time, apparently), until mixture is light yellow and coats the back of a spoon. Remove promptly from heat and stir in butter a piece at a time, allowing each addition to melt before adding the next. Remove to a clean container and cover by laying a layer of plaster wrap directly on the surface of the curd. Refrigerate for up to 2 weeks.
With lime curd, note that the bright green zest makes noticeable flecks throughout the curd. :)
I also have a companion recipe to use the five egg yolks:
5 ozs semisweet chocolate, broken into pieces (or chips)
1/2 cup unsweetened cocoa, sifted
3/4 cup sugar
1 1/2 cups shredded coconut
1 cup pecans, broken (not crushed)
5 egg whites
1 tsp vanilla extract
Heat oven to 350F. Line a baking sheet with parchment paper.
Melt chips in a double boiler. Stir until melted and set aside to cool.
In a large bowl, combine cooled chocolate, cocoa, sugar, coconut, pecans, egg whites, and vanilla.
Use a medium-sized ice cream scoop to place cookies on parchment, about an inch apart. Bake until firm to the touch but soft in the middle, about 15 to 20 minutes. Allow to cool on baking sheet. Makes about 18 cookies.
I developed the coconut/pecan macaroon 'cause I didn't have enough coconut, and I like 'em that way, I find.