Lime curd blondies

Grate the 6 limes (making sure not to use any of the white pith under the green of the skin). Then squeeze all of the juice of the limes into a jug/container (being careful to avoid any pips).
Lightly beat the four eggs, then add to a saucepan with the lime juice/zest and caster sugar.
Heat the mixture on a low heat and whisk continuously to combine.
Once thickened (it should coat the back of a metal spoon), take off the heat.
Add the butter to the pan and whisk until the butter has melted and combined into the curd.
Place the curd into a sterilised jar, it should last a week or so in the fridge as long as the jar has been sterilised properly. Before doing this you can pass the curd through a sieve to remove any larger pieces of zest for a smoother texture.

Preheat the oven to 180 degrees Celsius
Break the chocolate into chunks and melt, with the butter, in a bowl over a simmering pan of water on a low heat.
Once melted, take off the heat and transfer into a mixing bowl, add the sugar and flour and fold.
Once mixed thoroughly, add the four eggs and mix until combined.
Transfer the mixture into a rectangular baking tin.
Add spoonfuls of the lime curd into different areas of the blondie and swirl (I find it easier to swirl the curd around the blondie using the end of a teaspoon)
Bake for around 30-40 minutes. The blondie should be set but still a little soft in the middle (a gooey brownie like texture).
Leave to set in the fridge.
You can eat these cold or warm them up and serve with some ice cream!