Lime curd

A quick post today. I had eggs to use up before I go away for the weekend and on a whim decided to make some curd, not lemon but lime. I have not made any sort of curd before and wondered if it would be hard. It was not, really very easy indeed.

The end result is lovely, tangy and delicious, later on in the week I will share some recipes containing the curd.

Lime curd

makes one jar

2 eggs
100g butter, cut into small cubes
125g caster sugar
zest and juice of two limes
1/2 tablespoon cornflour (this is optional, some recipes use it others do not)

You will also need 1 jar. I washed an old jam one out in hot soapy water and then dried it in a low oven to sterilise it.

Lightly beat the eggs in a saucepan and then add all the other ingredients. Heat the mix gently over a low heat, stirring all the time. You can use a balloon whisk or wooden spoon, I used a spoon. Keep stirring for about 7-10 minutes until the mixture has thickened up. 

Be patient if after 10 minutes the mixture has not thickened turn up the heat very slightly and it should thicken up. 

Once it has thickened up increase the heat and allow it to gently simmer for 1 minute, keep stirring all the time. 

Pour the curd into the jar and leave to cool. Once cool keep in the fridge, the curd will keep for a couple of weeks.