Fresh lime curd



  • 112g/3¾oz plus 1 tsp golden caster sugar
  • 25g/1oz plus 1 tsp cold unsalted butter, cut into pieces
  • 2 large eggs, lightly beaten
  • juice of 2 limes
  • freshly grated lime zest of 1 lime


  1. In a heavy saucepan cook the sugar, butter, eggs and lime juice over a moderately low heat. Whisk frequently, until it is thick enough to hold marks of whisk, about 12-15 minutes.

  2. Immediately pour the curd through a sieve into a bowl. Stir in the zest of one lime and cool. Lime curd can be made up to a week in advance, its surface covered with cling film.