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Lime Curd
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| 2 | whole eggs |
| 170g (3⁄4 cup) | granulated sugar |
| 60g (4 tablespoons) | lime juice |
| 30g (2 tablespoons) | lemon juice |
| zest of 1 lime zest of 1 lemon | |
| 1 sheet | gelatin, soaked and squeezed of excess moisture |
| 85g (6 tablespoons) | unsalted butter |
1. In a heavy saucepan, whisk together eggs and sugar, and then add lime and lemon juices and zest.
2. On medium heat, bring mixture to a boil, stirring constantly, as it will easily scorch on the bottom.
3. When the mixture boils and is quite thick, remove from heat, add the gelatin and emulsify the butter into
the lemon curd in small amounts. Strain through a fine mesh sieve and chill in an ice water bath.
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