There’s nothing quite like the citrussy zing of homemade curd. Why not give your spread a litle twist with this lime version? It’s a little sweeter that the lemon version and tastes delicious either spread thickly on some hot toast or as the filling in a lemon sponge cake.
- 5 limes
- 100g sugar
- 50g butter
- 2 whole eggs
- 1 egg yolk
Whisk the lime juice and rind, sugar and butter together in a glass bowl over simmering water.
Whisk the eggs and egg yolks together and add to the glass bowl. Continue whisking until the mixture thickens like custard.
Pour into a sterilised jar while hot and seal. When it’s cooled down, refrigerate and eat within two weeks.
Top tip for making Lime curd
This lime curd would make a lovely breakfast treat served on a thick slice of homemade bread