Lime Curd Recipe

This Lime Curd recipe is a variation of one of my favourite lemon recipes – lemon curd (also called lemon honey or lemon butter). I was inspired to try this after making a delicious Lime & Ginger Cheesecake Slice. A simple alternative to that involves making gingernut biscuit cases and filling them with lime curd mixed with cream cheese or whipped cream or thickened yoghurt. You could of course use lemon curd but I love the combination of ginger and lime.

Lime curd is delicious spread on hot buttered toast, stirred into yoghurt, spooned over ice cream, put into tarts, served with blueberry scones, layered with meringues or simply eaten from the jar!

I have a bumper crop of limes on my tree this year so I am keen to try as many recipes as possible but I will always make my signature lime cordial.

Ingredients

500g Sugar

125g Butter

4 Eggs

Rind and Juice of 10 limes

Use a grater or zester to peel the lime rind, taking only the yellow part as the white pith is bitter.  Juice the limes.

Beat the eggs a little and then put all the ingredients into the top of a double saucepan, with water in the bottom saucepan.

I have recently invested in a proper double boiler, but if you don’t have a double saucepan you can improvise: one of my stainless steel mixing bowls is just the right size for one of my saucepans. 

Cook slowly until thick and smooth, stirring or whisking for most of the time. It seems to take about 10-15 minutes after the butter has melted. Even though it still looks very runny it will set in the jars as it cools.

Don’t worry if you start getting little white lumps forming – these are egg white and you can just remove them with a spoon. I suspect it might be if the temperature is a little too high because it doesn’t seem to make any different whether you stir continuously or not.

Pour into hot sterilised jars and seal. Makes 4.5 x 190ml jars.