This homemade Lime Curd is relatively easy to make. You just need to take care while stirring the mixture.
Never leave the mixture unattended as it will burn. Some recipes tell you to sieve the mixture once it’s thicken, before you pour it into jars. I prefer not to because you will sieve out all the lovely zingy lime zest.
The only time you would need to sieve the curd is if the egg whites had cooked and showing. Otherwise, pour straight into a clean jar. Store in the fridge.
For the Lime Curd – Makes 1 x 370g jar of curd
170g caster sugar
60g unsalted butter, diced
Grated zest and juice of 3 limes
2 medium eggs
Store in the fridge. Use for cake fillings and puddings. Or spread on warm toast at breakfast.
Keywords: Lime Curd