Step 1

Stir the butter, sugar, lime rind and lime juice in a medium saucepan over low heat for 3-4 minutes or until the sugar dissolves. Remove from heat.

Step 2

Press egg through a fine sieve into a bowl. Use a wooden spoon to beat the egg into the butter mixture until combined. Place pan over low heat. Cook, stirring, for 8 minutes or until mixture coats the back of a spoon.

Step 3

Stir in the coconut. Divide the hot curd among sterilised jars. Seal and invert for 2 minutes. Turn upright and set aside to cool.