I love lime curd. I love lemon curd too. They answer the call of both my sweet tooth and my tart tooth in one, goopy, slurpy go. The first time I made lemon curd, as a teenager, I was so astounded at how good it tasted and how simple it was to make that I wolfed the batch down over just a few afternoons, straight from the jar, no doubt sitting on our sundeck with my feet dangling in the pool, still in my school uniform. Sorry, Mum. I’m still thrilled every time I make a citrus curd by its seemingly complex and yet comfortingly old fashioned nature. It’s really so simple to make, takes almost no time, and can absolutely not be compared in the least to the gelatinous, pasty excuse sold in jars on the shelf. This is truly delicious sandwiched between two Victoria Sponges, as a topping on fairy cakes or spread on hot toast. Or, you know, with a teaspoon and a contemplative mood.
makes about 650 ml
1 stick butter
6 large eggs
½ cup caster sugar
1 cup freshly squeezed lime juice (I used 6 limes)
zest from 2 limes
– put the butter in a medium, heavy bottomed sauce pan and melt over a low heat
– in a mixing bowl, beat the eggs with the sugar and lime juice until frothy
– strain through a sieve, then add zest
– add to melted butter and whisk over a medium-low heat until a custard consistency is reached.
– bottle in sterilized jars and cool before refrigerating.