Name: Lime curd
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1/2 cup lime juice, strained (approximately 5 limes); 1 cup caster sugar; 125 gram unsalted butter, chopped, at room temperature; 2 eggs, plus 2 egg yolks extra; 1 tablespoon finely grated lime zest

Ingredients

1/2 cup lime juice, strained (approximately 5 limes)

1 cup caster sugar

125 gram unsalted butter, chopped, at room temperature

2 eggs, plus 2 egg yolks extra

1 tablespoon finely grated lime zest

Method

1.In a heatproof bowl, whisk juice, sugar and butter. Place bowl over a saucepan of simmering water (don’t let base of bowl touch the water). Cook and stir 4 minutes or until sugar dissolves.

2.Whisk in eggs and extra yolks. Cook, stirring 15 minutes or until mixture thickens and coats the back of spoon. Remove from heat.

3.Set curd aside to cool 15 minutes. Stir in zest (no sooner, or it will lose colour). Pour into hot sterilised jars. Seal jars while hot.

To sterilise jars, wash jars in hot soapy water, rinse well and place upside-down on a wire rack to dry. Preheat oven to 160°C/140°C fan forced; heat clean jars in oven for 30 minutes. Carefully remove from oven; use immediately.
Note

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Ingredients

Method

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