Martha Stewart has a fantastic lime curd recipe. I'm sure you could use lemons for the limes. I always use this and mix in a little Whimsical Bakehouse buttercream for my key lime filling.Here it is:
Lime Curd
Makes 3 cups
This makes enough to fill two 9-inch tart shells, three 3-by-14-inch rectangles, or up to four dozen 3-inch tartlets. It can be kept, refrigerated, for up to four days.
8 large egg yolks
2 large whole eggs
1 cup freshly squeezed lime juice(10 limes), strained
2 cups sugar
1 cup (2 sticks) unsalted butter, cut into tablespoon-size pieces
2 tablespoons freshly grated lime zest(optional)
1. Whisk together egg yolks and whole eggs in a nonreactive saucepan. Add sugar and lime juice; whisk to combine.
2. Cook over low heat, stirring constantly with a wooden spoon, until the mixture thickens to almost puddinglike consistency, about 30 minutes. Remove from heat; transfer to a heat-proof bowl. Stir in butter one piece at a time, until fully incorporated. Stir in lime zest, if desired.
3. If not using immediately, cover surface directly with plastic wrap to keep a skin from forming, and refrigerate until ready to use.
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