I actually prefer lime curd to lemon curd, it's a little sweeter and a bit more interesting. Like the lemon curd recipe, if you end up with any small bits of cooked egg white you can simply sieve this out at the end before placing the curd in the jars.
- 3 Limes zest and juice
- 225 g Granulated sugar
- 150 g Unsalted butter
- 2 eggs
- 2 egg yolks
Put the zest, juice, sugar and butter into a bowl and set the bowl over a pan of barely simmering water, making sure that the base of the bowl does not touch the water.
Stir until the butter and sugar have dissolved. Beat the eggs together lightly, and add to the lime mixture.
Stir continuously, until the mixture has thickened enough to coat the back of a spoon (about 10-15mins); the curd will thicken further on cooling.
Store in sterilised screw top jars in the refrigerator.