Step 1

Finely grate the zest of 6 limes and squeeze the juice.

Step 2

Cut the butter (100g) into cubes.

Step 3

Lightly beat the eggs (4 eggs) and place them into a saucepan with the caster sugar (200g) and lime juice and zest. Mix together.

Step 4

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.

Step 5

Once thickened, remove the lime curd from the heat. Add the butter and whisk until the butter has melted.

Step 6

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.