Lime Curd

Beat eggs thoroughly.

Strain through wire strainer, into a bowl, and set aside.

Shred, very finely, 1/3 cup zest from limes.

Squeeze the juice from limes to make 1-2/3 cups liquid.

Put sugar and butter in upper part of double boiler, set over simmering water.

Stir together until butter is melted.

Add lime juice, zest, and eggs to butter mixture.

Cook, stirring frequently until white foam is absorbed from the surface, and mixture thickens to consistency of a light custard (approx. 15 minutes).

Spoon hot curd into warm jars, cool slightly, and seal with lid.

Refrigerate.

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