When I planted a tiny Tahitian lime tree in autumn 2010, a couple of months after moving to this house, I couldn’t have predicted how huge it would become. As citrus trees so often do, my Tahitian lime sulked for the first couple of years after planting, barely growing at all. Adding to its woes, I nearly killed the tree in 2012 by applying vaseline around the trunk to deter ants — a mistake I will never make again.
Heading into winter, my now very big tree is sagging under a bumper crop, giving me the enormous pleasure of deciding how to use the fruit. So lime pickles and cordial, lime cakes, ice cream and puddings are sure to be on the menu in months to come.
I make lime curd the same way I make lemon curd; I just substitute limes for the lemons. I love this recipe because there’s no tedious separating of eggs or worrying about the mixture thickly coating the back of a wooden spoon. Instead, you just whisk the mixture until it boils and then it’s done.
If using Tahitian limes, pick them when they are fully ripe, that is, when they are a greenish-yellow colour. If you use green supermarket limes, you may need extra fruit as they are usually picked under-ripe and are thus less juicy.
- 2 eggs
- ½ cup sugar
- 1 teaspoon lime zest, chopped finely
- Juice of two ripe limes (about 100ml, but a little more or less is fine)
- 40g butter
- Break eggs into a small saucepan and whisk with sugar until smooth.
- Add lime juice and chopped zest and again whisk until smooth.
- Chop butter finely and add to egg mixture.
- Place saucepan on stove on medium heat and whisk constantly until mixture begins to boil (bubbles start to rise to the top).
- Remove from heat immediately and seal in sterilised jars.
- Store jars in refrigerator and use within one week of opening.