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Lime, Orange or Lemon Curd

4 -5 limes
4 ounces butter, cut in chunks
8 ounces sugar
2 large eggs, beaten


Soften the limes by rolling them back and forth with your hands on the kitchen counter; you will get more juice out of them if you do this. Grate the zest very finely, take care that you don't grate the white pith. Squeeze the juice out of the fruit; you will need 150mL. Put the rind (zest), butter, sugar and juice in a heatproof basin. Stand this over a pan of boiling water and heat until the sugar and butter have melted. Lower the heat, you don't want the water to boil now. Whisk in the eggs, when incorporated use a wooden spoon and stir until the curd has thickened and coats the back of the spoon, 20 to 25 minutes. Pour into hot jars, when cool label them. Use this recipe also to make orange or lemon curd, just make sure you have 150mL juice Keep in the fridge.

Source: www.food.com