The whites will be used for the tart meringue, you can save them in the fridge for 1 or 2 days.
This will help the oils from the zest break free and go into the sugar. Now let’s make the mix! Add the following ingredients and whisk them in. Keep the double boiler at a simmer, enough to make the bowl hot but not overboil. You don’t want your eggs to cook to a scramble!
You now have all the ingredients in the mix! It’s time to just wait for the curd..
Put it in a jar, in the fridge and store for up to 2 weeks. You can add the curd to tarts, cookies, cakes, toast… but, our lime curd tarts are coming up soon!!!