TEQUILA LIME CURD
The lime curd may be made up to 1 day in advance.
Provided by @MakeItYours
Number Of Ingredients 8
Steps:
- Whisk together sugar and cornstarch in a medium saucepan; add egg yolks, lime zest and juice, butter and salt and whisk to combine. Bring to a simmer over medium heat, whisking constantly, until thickened, about 5 minutes. Strain curd through a fine mesh sieve into a bowl. Stir in tequila and Cointreau, if using. Press plastic wrap directly onto surface to keep a skin from forming. Refrigerate 1 hour.
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