limesLately I’ve been craving things that aren’t sweet. Salty, savoury, tart foods. I’m fairly sure this is my body’s way of telling me that I should slow down on the baking, or cut down my sugar intake or something.

Silly body, you love sweet things.

I do listen to it sometimes. I try and eat healthily when I’m not testing baked goods (mostly!) So instead of making cupcakes or a cake for this post, I made some gloriously tart lime curd.

I make no claims that this recipe is healthy…but it isn’t sweet, that’s for sure. It’s so super tart that your will tastebuds dance.

biteJust like my lemon curd, it will keep in your fridge for about 4 weeks, but it’s so delicious that I doubt it will last that long. I’ll be posting a recipe for lime curd tarts tomorrow…stay tuned for more deliciousness!

Lime curd:jar

Makes 2 cups

  • 4 limes
  • 1 cup sugar
  • 100g butter
  • 3 eggs + 1 egg yolk

Zest two of your limes and juice all of them. You don’t want your curd to be too zest-laden, so make sure you only zest two of them.

juiced

Put the juice, zest, sugar and butter into a pan over medium heat and stir until the butter is melted.

stoveWhisk the eggs and egg yolk together, then add the egg mixture to the lime mixture.

Turn the heat up to high and allow it bubble quite fiercely. Whisk it for about five minutes (making sure it doesn’t burn) until it starts to thicken. You can also use your whisk to fish out any pieces of zest if you feel there is too much in there.

cloudyTake off the heat and allow to cool for ten minutes.

Pour into jars and refrigerate for at least two hours.

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