Place the granulated sugar and the lime zest in the bowl of a food processor fitted with the steel blade. Pulse the sugar and zest until the ingredients are evenly incorporated and the zest is broken into small bits throughout the sugar.

Other scrumptious ways to use citrus curd:

As a dip for fresh fruits, angel food cake or pound cake

Transfer the lime zest-sugar mixture into the bowl of a stand mixer fitted with the paddle attachment and add in the butter. Cream the butter and sugar mixture over medium speed until the butter is completely incorporated into the sugar. Over low speed, add in the eggs, one at a time, mixing well after each addition. Add in the lime juice and then the salt, mixing until evenly incorporated. Transfer the mixture into a 2 qt. saucepan and cook over low heat, stirrling continuously until the mixture has thickened, about 10 minutes.

Do not bring the mixture to a simmer/boil.

Once the curd is cooked, remove it from the heat and place a lid on the saucpan and let the curd cool in the saucepan for 20-30 minutes before transfering it to a glass jar. Allow the curd to cool completely to room temperature before using or refrigerating it. If you refrigerate it, allow the curd to come to room temperature before serving for the best flavor.