Put all the ingredients in a heavy based saucepan, leaving out half the butter. Place over a medium heat and using a hand whisk, beat constantly while you cook the curd. Once the curd reaches boiling point – large bubbles will form. Continue whisking for a further minute. Remove from the heat; add the remaining butter and whisk until it has melted.
Place in a plastic container – or hot sterilised jars. Cool and chill for 6 hours before using.
Spoon lime curd into the cooked pastry cases
Top with berries.
Glaze with heated red currant jelly.
