A fantastic tangy butter that you just have to make!

A friend of mine has a large lime tree that bursts with fruit every year in late July, early August. She actually begs people to take them, so she off loaded about 30 limes to me, 30 limes! What was I going to do with them all - try making a lime butter. This recipe was so successful I've now made it 3 times and I'm going to share it with you.

Lime Curd Butter

The recipe below makes up about 2 & 1/2 cups of lime curd. I have made up large jars and mini jars to give to family and friends and the feedback has been great.

Ingredients

6 Limes

1 Lemon

400g Castor Sugar

5 Eggs

125gm Butter

Method

Zest and juice all the limes and lemon. My little limes were grown locally by a friend and have a yellow skin on them but as you will see further down, I change this with my secret ingredient.

Chop up the butter and lightly whisked the eggs.

Use a heat proof bowl OR small-medium saucepan on the stove over a large saucepan of simmering water. Don't let the bowl touch the water.

Place the eggs and sugar into the heatproof bowl and constantly whisk until the sugar has dissolved. Its important to keep the temperature constant and not too hot.

Now pour the juice, zest and butter in, stir constantly. Once the butter has melted it should start to thicken up.

The whole cooking process will take around 45 minutes.

If your lime curd isn't very green, add a TOUCH of green food colouring *the photo below has too much food colour so be careful not too add too much*. A lot of people have commented about how they loved the colour (I didn't tell them it was food colouring, that's my secret tip).

Fill your sterilized jars up with the delicious, tangy curd (I use a funnel and poor it in). Leave it to cool at room temperature then pop them in the fridge.

They'll keep for a couple of months but I recommend that once they are opened, consume them within 2 weeks.

Lime curd only lasts a 1 week in my house, Miss 3 can't get enough of it! 

**Tip: If your curd isn't thickening up it will either need a little extra heat and cooking time OR you may need to add 1 - 3 extra egg yokes

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