Cooking Instructions

• In a small pot, off the burner, whisk together eggs and sugar until well blended.
• Whisk in key lime juice, zest, and salt.
• Place the pot on a burner on medium-low heat and stir fast and constantly with wooden spoon until mixture is warmed through.
• Add the butter a tablespoon at a time until melted and curd becomes smooth.
• Continue stirring constantly until curd thickens and looks almost creamy.
• The curd is done once it coats the back of a spoon.
• Optional Step: Strain curd through a cheesecloth or fine mesh sieve into a medium bowl to remove zest pieces and any clumps.
• Tightly seal the bowl with a cover or cling wrap and place in the fridge until completely cooled.
• Once cooled, spoon about a tablespoon or a little less into the holes you cored out in the cupcakes.