Instructions: Put lime juice and zest sugar and butter in a bowl set over a pan of gently simmering water making sure that the bottom of the bowl does not come into contact with the water.

Warm through stirring until the butter has melted and the sugar dissolved.

Now pour the eggs through a sieve into the bowl.

Keep stirring without letting it boil until the mixture is thick enough to coat the back of a wooden spoon.

Pour into hot sterilised jars cover and seal.

Label and store in the fridge.

Makes two 450g jars

Home made lime or lemon curd is vastly superior to commercial versions.

For lemon curd substitute two large lemons for the limes.

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