I love curds of any description but this one looks particularly pretty as a filling for a Victoria Sponge cake and it is so much more yummier than bought curds.
Makes approximately 2 x 9 oz jars
200g/7 oz sugar
60g/2 1/4 oz unsalted butter
2 large eggs beaten
1.Wash and dry the limes and grate the zest. Squeese the limes reserving the juice.
2.Place the zest, sugar, butter and eggs in the top of a double boiler or a small heavy based saucepan (I use a pyrex bowl over a pan of boiling water making sure that the hot water doesn't hit the bowl as it can cause curdling) Stir over a low heat until the butter has melted and the sugar dissolved.
3.Once the sugar has dissolved add the lime juice. Increase the heat a little and cooke, stirring until the curd has thickened enough to coat the back of a metal spoon.
4. Ladle the mixture into warm sterilised jars and seal. If not using immediately. The curd can be stored unopened for 1 month in the refrigerator. Once open use within two weeks.
Variations: For lemon orange and tangerine curd simply replace the lime juice and zest with the same quantify of juice and zest of the fruit of your choice. For passion fruit curd use the pulp of 6 passion fruits and the juice of 1 lemon.
This is also delicous served on warm toast or used to fill the bottom of a pastry case, topped off with Meringue and warmed in the over until the meringue has browned.