So smooth and tangy. Let me know how long a jar of this lasts in your fridge!
Place the jars and lids in an oven heated to 150°C for around 10 minutes. If using a jar with a rubber seal, place the seal in the boiling water of the double boiler.
Place sugar, egg yolks and lime juice in the bowl over simmering water and whisk over the heat for 8 minutes. Then whisk in the beaten egg for another two minutes. Add the butter and turn the heat down and whisk until all the butter has melted.
Spoon curd into small jars. Place lids on the jars.
To preserve: place the jars in the boiling water with water half way up the sides and boil for 10 minutes to further reduce the risk of bacteria forming.
Lime curd will keep (after preserving step) for 3 months in the fridge. Once open it will keep for 10 days in the fridge. Must be stored in the fridge.