Squeeze the juice out of the limes, pour into a pan with the egg yolks, egg jam sugar and whisk together. Add the grated ginger.
Put the saucepan on the hob and simmer for a few minutes, whisking constantly.
Allow the curd to thicken and add the butter a little at a time, while stirring.
Take the saucepan off the heat and strain the curd. Pour into a warm, thoroughly-cleaned jar. Keep refrigerated.
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