Lemon & Lime Curd
Versatile and delicious, this tangy curd is perfect atop pancakes, toast, cakes, tarts, scones, or ice cream.
How long will it take?
20 minutes
What’s the serving size?
Makes approximately 500 mL
What do I need?
- Finely grated zest and juice of 3 large lemons
- Finely grated zest and juice of 2 limes
- 230 g caster sugar
- 125 g unsalted butter
- 4 eggs
How do I make it?
- Add lemon and lime juice and zest to a heatproof bowl with butter and sugar. Place bowl over a pot of simmering water, ensuring the base of the bowl does not touch the water. Stir occasionally until the butter has melted.
- Whisk eggs with a fork, then add to the lemon and lime mixture and stir to combine. Cook, stirring often, until it is thick and resembles custard, about 10 minutes.
- Remove from heat and strain through a fine sieve to remove the zest. Pour into a sterilised jar and store in the fridge for up to 2 weeks.
