we made this curd to go with our Pavlova, but it can be used for other recipes as well. it's sweet and tangy, a perfect accompaniment for meringue. this recipe calls for 4 egg yolks since the meringue uses 4 egg whites, but if you're using this curd for another recipe you can substitute 2 whole eggs for the 4 eggs yolks.
1/2 cup lime juice
1 lime's worth of lime rind
2/3 cup sugar
1 pint of strawberries, hulled
4 egg yolks
In a medium pot, heat the lime juice, rind, sugar and strawberries over medium-high heat until it comes to a boil. Simmer the mixture to reduce the liquid by about half, dissolve the sugar and soften the strawberries. The mixture will turn slightly syrupy.
Strain the mixture into a heat-proof bowl.
Beat the eggs and egg yolks in a bowl. Slowly pour the entire strained liquid into the eggs, whisking constantly, in order to temper the eggs and prevent them from forming curds.
Transfer the egg and liquid mixture back to the medium pot and put the heat on low. Keep whisking the liquid as it thickens. Once it is fairly thick, remove from heat and transfer to a small bowl. Keep in mind that the curd will thicken further as it cools. Cover with plastic wrap and refrigerate until it is cool.