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
Directions
- 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.
- 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.
