If you like lemon butter, you’re going to love this zesty lime butter.
I have to admit that I have become quite obsessed with this lime butter. It’s so scrumdiddlyumptious! It’s great served with a scoop of ice cream, delicious spread on a hot crumpet and is stand alone delicious eaten straight from the jar.
Lucky for me, my neighbour has been spending a lot of time at the family property and returning with a lorry load of limes which she has been kind enough to share. I contemplated creating one of my favourite lime inspired recipes but in the end I couldn’t go past some good old fashioned Lime Butter.
Growing up in the motherland, Lemon Butter was called Lemon Curd and lately I began to wonder what was the difference between a ‘butter’ and a ‘curd.’ Well it turns out, there is no difference except in the name, it’s just a ruse to cause culinary confusion!
Whether you call this Lime Butter or Lime Curd, I promise you it will be delicious!
What would you call this Lime Curd or Lime Butter? And how do you like to eat yours?
Makes 2 medium jars
Ingredients
180g lime juice
180g caster sugar
130g butter
4 eggs
How to – Traditional
- Put the juice, sugar and butter in a heatproof bowl over a pan of gently simmering water. Stir until the sugar has dissolved and the butter has melted.
- Stir in the eggs and continue to cook until the mixture has thickened enough to coat the back of a spoon.
- Place in hot sterilised jars. Leave the lime butter to settle for 15 minutes before sealing.
- Chill until thickened.
How to – Thermomix
- Insert butterfly into TM bowl and add all of the ingredients. Cook for 11 minutes at 80C on speed 3.
- Check to see if mixture coats the back of a spoon, if not, cook for a further 2-3 minutes or until desired consistency is achieved.
- Place in hot sterilised jars. Leave the lime butter to settle for 15 minutes before sealing.
- Chill until thickened.
