Recipe information
Total Time
2 1/4 hr
Yield
Makes 4 servings
Ingredients
1/2 tablespoon grated Key lime zest
1/2 cup fresh Key lime juice
1/2 cup sugar
Pinch of salt
3 large eggs
3/4 stick unsalted butter, cut into bits
2/3 cup chilled heavy cream
Preparation
Step 1
Whisk together zest, juice, sugar, salt, and eggs in a small heavy saucepan. Add butter and cook over medium-low heat, whisking frequently, until thick enough to hold marks of whisk, about 5 minutes. Force through a fine-mesh sieve into a bowl, then quick-chill in an ice bath, stirring occasionally, about 5 minutes.
Step 2
Beat cream until it holds stiff peaks, then fold into custard gently but thoroughly. Spoon into glasses and chill at least 2 hours and up to 12.
