Lime Curd
| Juice and zest of 5 large limes |
115g(4 oz) unsalted butter, diced |
| 300g(10 oz) castor sugar |
4 eggs, size 3, lightly beaten |
Place the
lime zest and juice, the butter and sugar, in a heatproof bowl and put over a
bowl of gently simmering water. Take care not to allow the bowl to sit in the
water. Heat the mixture gently, stirring constantly, until all the sugar has
dissolved and all the butter has melted.
Add the lightly beaten eggs to the bowl and continue stirring
over the gently simmering water until the curd thickens enough to coat the back
of the spoon. This should take about 30 to 40 minutes stirring constantly to
avoid the mixture curdling.
Pour the curd into warm, sterilized jars, cover and seal.
Store in a cool dark place and refrigerate after opening.
Variation: Lemon
Curd - Use 4 medium, plump lemons in place of the limes, then follow the
recipe above !
Makes about 675 g/1½ lbs.
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