Description
Learn how to make the perfect Lemon and Lime Curd packed full of citrusy flavours with a velvety, creamy texture.
Ingredients
Units
Scale
- 6 large eggs
- 300g (2 1/2 cups) sugar
- 150g (2/3 cup) butter
- 1 (1 tbsp) lime, zest only
- 1 (1 tbsp) lemon, zest only
- 80ml (1/3 cup) lime juice
- 80ml (1/3 cup) lemon juice
Instructions
- Quarter fill a large saucepan with boiling water and place over a low heat.
- Place a mixing bowl over the saucepan, if the bowl is touching the water tip some of the water out.
- Remove the mixing bowl from the top of the saucepan.
- Place the eggs in the bowl and whisk until the mixture turns pale.
- Tip in the sugar and whisk in until the sugar has dissolved.
- Add the butter, lime zest, lemon zest and the juice of the lemon and lime.
- Place the mixing bowl back on top of the saucepan. Whisk constantly until the mixture resembles a thick custard.
- Remove from the heat.
- Using a jam funnel, pour the curd into sterilized jars and immediately seal with the lids.
- Serve with whatever you like but we have served it on top of our beautiful Lime Cheesecake. Enjoy!
Notes
- After the jars are sealed, they are best stored in a cool, dark place.
- Once the jar is opened, store in the fridge and consume within 1 month. It won’t last that long though!
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Preserve
- Method: Double Boiler
- Cuisine: British