They are available all year at well-stocked supermarkets.
If you could’t find them, by all means use regular limes.
Let stand until softened, about 3 minutes.
Heat about 1 inch of water in a small skillet over low heat.
Place the bowl in the pan and stir until the gelatin has dissolved and the liquid is clear.
Combine 1 cup sugar and lime zest in a food processor and process until the zest is finely ground.
Transfer to a large saucepan and add lime juice and salt.
Heat over medium heat until very hot, whisking until the sugar is dissolved.
Remove from the heat.
Whisk egg yolks in a medium heatproof bowl.
Return the mixture to the saucepan.
Beat starting on low speed and increasing to medium-high until very thick and pale, 3 to 5 minutes.
Beat egg whites in another mixing bowl on medium speed just until foamy.
Beat just until the egg whites hold stiff peaks when the beaters are lifted.
With a whisk, fold yogurt into the lime custard.
Then fold in the egg whites in 3 batches.
Refrigerate until thoroughly chilled and set, at least 3 hours and up to 24 hours.
Garnish with more lime zest before serving, if desired.
Tips
Make Ahead Tip: Cover and refrigerate for up to 1 day.
Garnish with zest just before serving.
Use a microplane grater or the smallest holes of a box grater to grate the zest.
In some cases we call for long strips or threads of zest.
To get long strips, peel the citrus with a vegetable peeler.
The eggs in this recipe are not cooked.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
