Place the lime juice, zest, coconut oil and sugar in a large heat-proof bowl.

Microwave on high for 2 minutes.

Take the bowl out of the microwave and whisk until the sugar has dissolved and the colour is even.

In a separate bowl, beat the eggs until there are no more white or yellow bits (it all looks the same).

Pour the egg mixture through a sieve into the lime mixture and begin whisking.

Whisk until it is all mixed together and then microwave for 30 seconds.

Take it out, whisk it then back in the microwave for another 30 seconds.

Repeat - mine usually takes 3 zaps in the microwave and then it gets really thick when whisked and that's how you know it's ready.

Spoon the hot curd into steralised jars.

Once cool, store in the fridge for up to a week.