This recipe for lime curd comes from the British Women’s Institute if our memory is correct – we can’t give it higher praise.
225g caster sugar
5 limes, zest and juice
150g butter, cut into small cubes
2 eggs and 2 egg yolks
1. Place the caster sugar, lime zest and juice, butter and eggs into a heatproof bowl over a pan of simmering water making sure that the bowl does not touch the water or the eggs will curdle. Keep the water at a steady low simmer. Stir the ingredients continuously with a wooden spoon until the mixture coats the back of a spoon – you should be able to run a clean finger through and see a track mark.
2. Pour the lime curd into a spotlessly clean bowl if you are going to use it over the next day or two, just leave it to cool, cover and chill in the fridge. If you want to keep it for up to 2 weeks spoon the lime curd into hot sterilised jars, cover and seal correctly and label with the name and date. When you open them use within three days and store the opened jar in the fridge. (Lime curd obviously contains fresh eggs so you need to be careful.)
Zesting and juicing fruit
It will probably be obvious but it’s worth saying: Zest the fruit first, then juice them – otherwise the fruit collapses in your hand and it’s almost impossible to remove the peel. We use a microplane grater on the fine end to remove zest from limes as the skin is so thin.
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