Lime Curd

Today's post was going to be the Chocolate Cake I made for a friend's birthday but after yesterday's post there were quite a few mentions around the lime curd used to top the scones off, so I thought it was about time I posted the recipe!

This produces a tart but sweet curd that sets really well, not too thick, not too runny but my only real disappointment with it was the colour.  As Dom noted on the scones it isn't nearly green enough and he is right, its more luminous than lime and in some lights it even looks more peachy lemon!  (I do love how the lime zest teases you from within the curd though).  But if you can get past the colour issue the taste won't disappoint ;0)

Lime Curd
Finely grated zest and juice of 3 limes
225 g caster sugar
150 g unsalted butter
2 large eggs
2 egg yolks

Put the zest, juice, sugar and butter into a bowl and set the bowl over a pan of barely simmering water, making sure that the base of the bowl does not touch the water.

Stir until the butter and sugar have dissolved. Beat the eggs together lightly, and sieve into the lime mixture. Stir continuously, until the mixture has thickened enough to coat the back of a spoon; the curd will thicken further on cooling.

Pour into a clean bowl and leave to cool. Store in sterilised screw top jars in the refrigerator.

Serves 4-6

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