3limes - preferably organic or unwaxed. Otherwise scrub them well in soapy water before using.
150ggolden granulated sugar
25gfresh ginger - grated(I wash but don't peel)
3medium eggs(I used 2 duck eggs in the recipe shown here)
Put the sugar in a large bowl and place over a pan of gently simmering water. Grate in the lime zest then squeeze in the juice. Stir until the sugar had dissolved.
Add the ginger and butter and leave until the butter had melted.
Whisked in the eggs then stir the mixture until it thickens enough to coat the back of a wooden spoon. This can take quite a long time - anything from 15 to 25 minutes. You don't have to stir constantly, but don't leave it too long in between stirs as you don't want to make scrambled eggs. The curd will thicken further as it cools.
Pour the curd through a sieve, pressing the contents through with a spoon to remove any lumps and bits of grated ginger.
Pour into 2 x 150ml sterilised glass jars. Cover with wax discs, then screw on the lids whilst the contents are still hot. Leave to cool then store in the fridge.
Unopened jars will keep for at least 2 weeks in the fridge, but opened jars should be consumed within 3-4 days.Please note: calories and other nutritional information are per serving. They're approximate and will depend on exact ingredients used.