Makes 1½ cups  Tart and creamy, this buttery curd can fill a nut or graham cracker pie crust or tartlets (top with a dollop of unsweetened whipped cream). Stir in a spoonful or two in yogurt. Serve with homemade shortbread cookies. Layer with fresh mango slices and whipped cream for a tropical parfait.

Zest limes, then squeeze for juice and measure. You will need ⅔ cup juice. Set aside In a heavy, non-aluminum saucepan, whisk yolks and sugar. Add lime juice, salt and butter. Stir and cook over medium heat until the mixture thickly coats a wooden spoon. Watch carefully that it does not boil. If you see bubbles, take off heat and keep stirring, then return to heat until mixture has thickened and become opaque. Immediately pour through a strainer and stir in zest. When cool, cover and refrigerate.