Key Lime Curd

I made scones to take to a ladies meeting at church last night. Actually, I was doing the teaching and I figured if I brought something good they would have to like me. It WORKED!
This is a fabulous go with to nearly anything... you can find the recipe for the ginger scones here

Baking Delights

If you can't get the key lime juice, then use lime juice and a little less sugar. The instructions are to microwave but you can do it the traditional way as well. The end result is not significantly different.

Key Lime Curd

1 1/2 c sugar
4 egg yolks
1 c key lime juice
2 TBS key lime zest, opt.
3/4 c unsalted butter

In a microwave safe bowl whisk egg yolks, sugar, juice, and zest if using it, until smooth. Microwave in one minute intervals until mixture is thick and coats back of metal spoon. Remove from microwave and add butter, a little at a time, wisking smooth after each addition. Let cool completely. Store for up to 3 weeks.