Homemade Lime Curd Recipe

Set up your homemade double boiler/ bain-marie

1. Bring water to boil in a large Dutch oven then reduce to a simmer. (Make sure there is enough water in the Dutch Oven to keep boiling for 30 minutes.)
2. Place a non-reactive metal bowl over the Dutch oven, ensuring the bottom doesn't come into contact with the hot water.

Juice and zest the limes

1. Gently zest your limes, taking care not to take off the white pith which is bitter.
2. Use a juicer, press or reamer to juice the fruits. Mix with the lime zest.

Make the lime curd

1. Add the lime juice, zest and sugar to the bowl. Mix till the sugar is dissolved.
2. Whisk in the butter, adding it 1 lump at a time. The mixture will be warm but should not be hot (you don't want to scramble the eggs later!)
3. Add 2 Tablespoons of the hot lime mixture to the whisked eggs and mix well.
4. Slowly pour small amounts of the egg mixture into the lime mixture- not too much or it will curdle. Once half the eggs have been added, you can pour the rest in then continue heating it slowly over medium heat, whisking continuously till at the desired consistency.
5. To test if the lime curd is thick enough: Coat the back of a wooden spoon with the curd and run a finger through. The lime sauce is at the right consistency when the gap made by your finger remains.
6. The calamansi curd will continue thickening as it cools and overnight so leave it for a few hours before using (or it will be thin.)
7. Once cooled, store it in the fridge!