Place all the ingredients apart from the eggs into a heat proof bowl set over a pan of simmering water. Whisk the mixture until well combined. Then add the eggs. Continue to stir as the curd starts to thicken. This may take 20 – 30 mins.
Alternatively, you can transfer the mixture to a non stick pan after you’ve added and mixed in the eggs. This will also speed up the cooking process.
Keep stirring the mixture over simmering heat, taking care not to catch and burn the mixture at the bottom of the pan. Using a flat, food safe, silicone spatula is great for doing this.
When the curd is thick enough to coat the back of a spoon, take off the heat and leave to cool a little.
Pour into the prepared clean jar and seal. Add a pretty label with the name and date.
Never leave the mixture unattended as it will burn.
Some recipes tell you to sieve the mixture once it thickens, before you pour it into jars. I prefer not to because you will sieve out all the lovely zingy lime zest. The only time you would need to sieve the curd is if the egg whites had cooked and showing. Otherwise, pour straight into a clean jar. Store in the fridge.
Curd will keep in the fridge for up to three months unopened.
Use for cake fillings toppings and puddings. Or spread on warm toast at breakfast.