Key Lime Curd

On the heels of juicing all my Florida key limes for some pie, I had some remaining key lime juice.  Key lime curd seemed like quite a good fit, and I got right to it!  Spruced up with a good amount of zest, this fruit curd comes out delightfully tart and a little sweet :)

Key Lime Curd
adapted from Annie's Eats
yield:  ~8oz

3 large eggs
1/2c evaporated cane juice (or granulated sugar)
1/4c freshly squeezed key lime juice
4T unsalted butter, cut into chunks
pinch salt
2t key lime zest

Add the lime zest to a small bowl and place a fine metal strainer over the bowl.  Set aside while you make the key lime curd.

In a small (non-reactive) saucepan, combine the eggs and sugar.  Whisk until well combined, and then add the key lime juice while you continue to whisk.  Being careful not to heat the mixture too quickly (to avoid scrambled eggs), place the pan over medium-low heat, whisking constantly.  Add in the butter and salt and stir well until melted.  Continue to cook, whisking frequently, until the mixture becomes opaque and thick.  A spoon or spatula should be able to leave a path when drawn through the curd.

Remove the pan from the heat and immediately pass through the strainer set on top of the bowl.  Mix strained key lime curd with the zest and allow to cool.  Transfer to an airtight container and refrigerate.  This should keep a couple of weeks in the refrigerator.

How should I use my key lime curd??