- Grated the zest of three well scrubbed limes and blended in a food processor with 150g granulated sugar. The theory behind this was to make the sugar green and give some colour to the final product. It did make the sugar a lovely pastel green, but as you can see from the pictures did not make much of a difference to the curd. An unnecessary step which I wouldn't bother repeating if I made this again.
- Put the sugar in a bowl and placed over a pan of gently simmering water with the juice squeezed from the three limes. Stirred until the sugar had dissolved.
- Added 25gz grated ginger (washed but not peeled) and 50g unsalted butter. Left until butter had melted.
- Whisked in 2 duck eggs then stirred the mixture for rather longer than the 15 minutes stated in the book - about 25 mins, until it had thickened enough to coat the back of a wooden spoon.
- Poured mixture through a sieve, pressing the contents through with a spoon to remove all lumps and bits of grated ginger.
- Poured into sterilised jars. Left to cool then stored in the fridge.
The colour might lead one to think this was lemon curd rather than lime, but I was thrilled with the gorgeous yellow that I can only assume came from the duck eggs. As for the taste, it was as delicious as I'd hoped, smooth, rich, very limey with just a hint of ginger. I think I might just be making this again.