Lime Curd
Easy and versatile - just swap out the lime for any citrus of choice for a variety of flavours.
Ingredients
2 whole medium eggs
1 medium egg yolk (use the white to make some pavlovas!)
Zest from one whole lime
Juice from 1 1/2 limes*
4 tbsp butter
1/4 cup granulated sugar
*Note: To make passion fruit curd, simply substitute the lime juice for juice from two passion fruit.
Method
Whisk the eggs, yolk, lime juice, and lime zest in a bowl. Heat up a small saucepan or non-stick skillet on low heat and add the mixture to it. Keep whisking continuously to prevent curdling.
Add the butter and sugar, and increase heat to medium-low. Whisk continuously until the butter is melted and the mixture is thickened and beginning to simmer around the edges, then continue to whisk for about 10 seconds longer.
Remove from the heat and scrape into a mesh strainer, pressing gently on the solids. Scrape any lemon curd clinging to the underside of the strainer into the bowl. Refrigerate to chill before using. Cover tightly with a lid and use for up to a week.