- Place egg yolks and carter sugar in a bowl and whisk. Strain the syrup from the pulp into the bowl with eggs and whisk. Add juice from limes one at a time, whisking well after each addition, add a pinch of salt and whisk again.
- Sit the bowl over a pot of boiling water continually whisking until thickens. Take off heat and while still whisking add a small amount of butter at a time until all butter has been added and melted. Allow to cool, transfer into a jar and store in the fridge.
BEN'S TIP: If you are worried that your curd may have spilt, whisk it really fast until it comes together and strain it through a sieve.