Instructions

1. Place lime juice and water into a small pot and bring to a boil. Remove from heat and set aside.
2. Meanwhile, prepare a double boiler by bringing water to a boil in a pot that will hold a mixing bowl.
3. In a large bowl, whisk together the whole eggs, egg yolk and the sugar until pale.
4. Temper in the lime juice by slowly adding a little at a time to the egg and sugar mixture while whisking rapidly.
5. Place the mixing bowl over the simmering water rand whisk until the curd is nice and thick, and approximately 80 C.
6. Remove the bowl from the heat and whisk in the butter until it is full incorporated and glossy.
7. Store in a covered container in the fridge for up to a week.