Instructions

Whisk the egg yolks and sugar in a heavy bottomed saucepan. Add the butter and heat slowly over a low heat until the butter melts.

Zest three of the limes and add the zest to the egg yolk mixture. Juice the limes to make 1 cup of lime juice. Once the butter has melted to add the lime juice.

Stir using the whisk for 15 minutes until the curd thickens up. Do not allow the mixture to boil - this will split the curd.

Once the curd is thick enough to coat the back of a spoon, remove from the heat, put the lid on it and allow to thicken further.

Once cool, place in sterilised jars and keep refrigerated.