Wash a 130 gram piece of ginger and cut into pieces. There is no need to peel. Place in a small blender with water. Blitz until liquidized. Using a fine strainer, strain the liquid from the ginger fibers into a small bowl. Be sure to press down firmly to extract as much liquid as possible. You will end up with approximately ½ cup of ginger juice.
Add you lime zest and juice to your ginger juice, set aside.
Fill a medium pot with water, to the half way mark. Place on stove, leave to come to a simmer.
While your water is coming to a simmer, in a large glass or ceramic bowl, place your eggs and sugar. Whisk until combined. Then whisk in the ginger juice and lime zest and juice.
Place bowl on top of the slow simmering pot. Whisk slowly until the mixture starts to warm, then add butter.
Continue to whisk until all the butter has melted and combined with the egg and juice mixture. Stop using the whisk at this point and start using a large wooden spoon.
Mix the mixture over the simmering water until it thickens. When the mixture coats the back of your wooden spoon, and you can draw your finger across it with the mark staying, the curd is ready.
Remove bowl from the pot, and set bowl aside for the mixture to cool completely. Give the mixture a stir every so often while it cools. The mixture will continue to thicken as it cools.
Once cool place your curd is clean glass jars and store in the fridge. This recipe will keep in the fridge for a couple of weeks and a couple of months if stored in the freezer.