100g unsalted butter, chopped
215g (1 cup) caster sugar
1 tablespoon finely grated lime rind
80ml (1/3 cup) fresh lime juice, strained
3 eggs, lightly whisked
45g (1/2 cup) desiccated coconut
Step 1Stir the butter, sugar, lime rind and lime juice in a medium saucepan over low heat for 3-4 minutes or until the sugar dissolves. Remove from heat.
Step 2Press egg through a fine sieve into a bowl. Use a wooden spoon to beat the egg into the butter mixture until combined. Place pan over low heat. Cook, stirring, for 8 minutes or until mixture coats the back of a spoon.
Step 3Stir in the coconut. Divide the hot curd among sterilised jars. Seal and invert for 2 minutes. Turn upright and set aside to cool.
Cook’s tip: To ensure the curd has a smooth texture, strain both the lime juice and the egg.
Storage tip: Once cooled, place in the fridge. Store for up to 1 month. Use as a spread, a topping for scones or a filling for tarts or sponge cakes.
Know-how: Limes keep in the fridge for up to three weeks, and become sweeter over time.
To get maximum juice, make sure limes are at room temperature and roll them firmly on the bench before cutting.
For a classic mojito cocktail, crush lime wedges in a glass with white rum, sugar and mint leaves. Top with ice and soda water.
- Author: Gemma Luongo
- Image credit: Steve Brown
- Publication: Australian Good Taste