3 egg yolks
75 g regular sugar
75 g butter, diced
grated zest and fresh squeezed juice of 2 limes
- Place all the ingredients in a medium heatproof bowl set over a pan of gently simmering water. Stir with a spoon until the sugar has dissolved and the butter has melted.
- Continue to cook, stirring from time to time, until the curd has thickened and will coat the back of a spoon – this will take about 15 minutes.
- Strain into a clean bowl, cover with plastic wrap and leave to cool. Refrigerate until needed.