Slice the butter and place it into a bowl. Set a fine mesh sieve over it.

Place the sugar into a small pot. Zest the limes over the sugar then rub the sugar and zest between your fingers for a few minutes, until the juices are released and it’s the texture of wet sand.

Crack the eggs over the sugar and add the pinch of salt, whisk with a fork until well combined.

Pour the lime juice in then whisk and set over medium low heat.

Cook, whisking and stirring frequently, until the curd thickens and covers the back of a spoon.

Pour the curd through the sieve into the bowl of butter. Press the curd through and scrape the bottom to ensure you get all the curd you can.

Stir until the butter has melted and the curd is smooth.

Lime curd is yellow in color, if you’d like it to have a more green hue add a drop of green food coloring.

Store in the fridge in an airtight container. It’ll keep for 2 weeks.