Finely grate the zest of 6 limes and squeeze the juice.
Cut the butter (100g) into cubes.
Lightly beat the eggs (4 eggs) and place them into a saucepan with the caster sugar (200g) and lime juice and zest. Mix together.
Place the pan on the hob over a low heat. Whisk regularly until the curd has thickened. It should leave a coating over the back of the spoon when lifted out.
Once thickened, remove the lime curd from the heat. Add the butter and whisk until the butter has melted.
Pass your lime curd through a sieve to remove the pieces of lime zest.For best results, I recommend storing the curd with the zest left in and the passing it through a sieve just before using. This will allow the flavour to develop.
Calories: 79kcal | Carbohydrates: 8.8g | Protein: 1.1g | Fat: 4.3g | Saturated Fat: 2.5g | Sodium: 16mg | Fiber: 0.1g | Sugar: 8.7g
Any nutritional information provided is the estimated nutritional information per serving. Please refer to my guide to Charlotte’s Lively Kitchen nutritional information if you would like to learn more about how this is calculated.