- 11 tablespoons butter or Nuttlex, softened and cubed
- 1/2 cup + 2 tablespoons sugar
- 2/3 cup lime juice (about 6 limes)
- 7 egg yolks
- Combine half of the butter, half of the sugar, lime juice and lime zest in a saucepan. Bring to a boil over medium heat, remember to occasionally stir gently in order to dissolve the sugar.
- In a separate bowl, whisk eggs yolks and remaining sugar.
- Temper (meaning to slowly add hot mixture, so as to not cook the yolks) by gradually adding about one-third of the lime juice mixture, whisking the eggs and sugar constantly. Next, remove the whisk from the egg mixture and begin whisking the lime juice mixture while you pour the tempered egg mixture into the saucepan. Place back over medium heat and continue cooking, stirring constantly, until curd comes to a boil.
- Remove from the heat and stir in the remaining butter/Nuttlex.
- Strain the lime curd into a container and cover with plastic wrap placed directly onto the surface of the curd. Cool and store covered in the refrigerator for up to two weeks.
Or place into a prepared muffin tin lined with filo pastry cut into circles (bigger than the tin circles, as to create a side for tart) and then pushed into muffin holes in tin. Or do one large pie pan. Spray filo pastry with oil, I use a coconut oil spray. Then bake for 10-15mins until filo is flaky, remove from oven and pour in lime curd while its hot, this way it will set smooth.