4 large limes

1/2 cup (125 ml) unsalted butter

1 1/2 cups (375 ml) sugar

3 egg yolks

1 egg

Grate the zest of 2 limes and squeeze the juice of 4 limes.

In a double boiler, combine all the ingredients except the eggs. Cook gently, stirring with wooden spoon, until the sugar has dissolved. Slowly temper the eggs with the hot mixture while whisking.

Pour back in the double boiler. Cook over simmering water, stirring constantly, for about 20 minutes or until it thickens.

The curd should never boil.

Pour into a jar and refrigerate. Serve cold with scones, muffins or pound cake.

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