Our lime tree has gone crazy. My Mum visited us for Christmas and her and the Husband decided to do a bit of gardening which ended up in what felt like ripping up half our lawn so the fruit and citrus trees could bloom…and bloom they did. The mulberry tree has shot up in height and the lime tree has grown in width and is producing a tree full of citrus.
I now have so many limes and I am all mojito’d out so I decided to try making curd. We love lemon curd in our household so to use up the limes we opted to try it with them and what a delight it was. It was creamy, it was bright in colour but most of all it was the perfect blend of sweet and tangy.
- 6 – 8 limes (I used 6)
- 2 cups sugar
- 250g unsalted butter, cubed
- 7 eggs, lightly whisked
Wash & dry the limes then finely grate & juice. You will need 250ml (1 cup) of lime juice. If you need to use 8 limes, only grate the rind of 6.
Strain the lime juice into a medium heavy-based saucepan. Add the lime rind, sugar & butter & stir over a low heat for about 5 minutes or until the sugar dissolves & the butter has melted.
Remove saucepan from the heat & slowly beat in the whisked eggs with a wooden spoon. Return to a low heat & cook, stirring continuously, for 20 minutes or until the mixture is thick enough to coat the back of the spoon. Do not allow the mixture to boil or the eggs will curdle.
Ladle the hot lime curd into sterilised jars. Seal & invert jars for 2 minutes. Turn jars upright & allow to cool.
~ Enjoy ~
*Notes: Curd can be stored in a cool, dark place for up to 6 months. Once opened, keep for up to 2 months in the fridge. Use as a pie/tart filling, spooned over cheesecake or if you want to be really indulgent…on it’s own!