In just 15 minutes you can whip up a jar of the good stuff! Beautifully silken, with a soft wobble, and delicious lime and honey flavours – who could resist this homemade treat! The curd is a fantastic balance of sweet and sour from the honey and lime juice and I have used the zest of just one lime so that it doesn’t dominate, but use two if you prefer a stronger lime zing. The recipe will fill one 340g jar and it should keep for a couple of weeks in the fridge, if it lasts that long!  

Makes: enough to fill a 340g jar               Time: 15 minutes + cooling 

Ingredients
3 Eggs (medium)
3 Limes
75g Honey
30g Butter  
Pinch
Salt (optional) 

Tip: Save the recipe for next month when the curd will feature in my summer sandwich cake. 

Method: 

1. Zest one lime and juice all three. Cut the butter into small cubes. 
2. Whisk the eggs, lime juice, honey and a pinch of salt together in a large heatproof bowl until the honey has dissolved. 
3. Place the bowl over a pan of gently simmering water and stir or whisk for about 10 minutes until you reach a custard consistency, where the mixture will coat the back of the spoon and a mark remains when you draw your finger through it. If it fails to thicken, turn the heat up slightly and continue to whisk. If you have a kitchen thermometer, you’re aiming to reach around 75°C. 
4. Remove from the heat, add the cubed butter and zest, and stir until the butter has melted. The curd will continue to thicken as it cools. Store in an airtight container and keep in the fridge for up to two weeks.