1 c. plus 2 tbsp. sugar
2 tbsp. cornstarch
1/2 c. plus 1 tbsp. strained fresh lime juice
1/2 c. whipping cream
5 extra lg. egg yolks
2 tbsp. plus 1 1/2 tsp. grated lime peel
1 drop green food coloring (optional)
6 tbsp. unsalted butter, diced

Mix sugar and cornstarch in heavy small saucepan. Gradually add lime juice, stirring until smooth. Mix in cream, yolks, lime peel, and food coloring. Add butter. Bring to boil over medium heat, stirring constantly. Reduce heat to low and stir until thickened and butter is melted, about 1 minute. Immediately pour into small bowl. Press plastic wrap onto surface of curd to prevent skin from forming. Refrigerate curd until well chilled. (Can be prepared up to 1 week ahead.)