Lime Curd

 Recipe courtesy of Sophie Grey, The Destitute Gourmet


˝ cup of lime juice and some zest – you will need plenty of limes as they are tiny.
50 g butter cut in cubes
1 cup sugar
2 eggs lightly beaten
a couple of drops of green colouring - optional

Put zest and juice in a saucepan, add the butter and sugar and stir until the butter has melted and the sugar is beginning to dissolve.
Add the eggs and whisk continuously over a gently heat until the egg is incorporated and the mixture thickens. About 10 minutes. Don’t let the mixture boil or the egg white will set in strings and you’ll have to strain it.
Lime curd isn’t lime green, its yellowish. If you want a more limey colour add a drop or two of green colouring.

Cool and store in a screw top jar in the fridge.
You can easily double the mixture if you have a surplus of limes.

Try it folded into softly whipped cream, spread as a layer on cakes or scones, used instead of jam on toast, or spooned into baked tartlet cases topped with meringue for little key lime pies, mix it with Greek yoghurt or fill choux pastry.