Limes For Lime Curd

Our answer

Nigella's recipe for Lemon Curd (from HOW TO EAT) can be adapted to make a lime curd and also a Passionfruit Curd. You should replace the lemon juice with the same volume of lime juice.

Limes are usually smaller than lemons. One lemon yields approximately 60ml (¼ cup/4 tablespoons) of juice and one lime yields approximately 30ml (2 tablespoons) of juice, though some limes are less juicy. So for the curd you will need in total 240ml lime juice, which should be from approximately 8 limes (you may want to buy an extra one or two if they are small). For the zest we would suggest using the finely grated zest of 6 limes. Zest them carefully as the skins are thinner and the pith is more bitter than lemon pith. If you can't find unwaxed limes then scrub the limes in hot soapy water and rinse well before using them. This will remove most of the edible wax on the surface.