Lime Curd

Method

• Step 1
  Add the juice, rind, sugar and butter to a heavy based non-reactive saucepan.

  

• Step 2
  Stir over a low heat until the sugar dissolves and the butter has melted.
• Step 3
  Remove the saucepan from the heat and slowly beat in the whisked eggs with a wooden spoon.
• Step 4
  Return to a low heat and cook, stirring continuously until the mixture is thick enough to coat the back of the spoon.
• Step 5
  DO not allow the mixture to boil or the eggs will curdle.
• Step 6
  Ladle the hot lime curd into hot sterilised jars.
• Step 7
  Seal immediatley, turn jars upside down for two minutes and then turn upright.