Lemon and lime curd

This recipe is a celebration of lemon and lime, and there are so many ways to use it – in crepes or tarts, to fill profiteroles, and of course, on your morning toast!

Lemon and lime curd. Credit: Everyday Gourmet with Justine Schofield

• makes

  2 jars

• prep

  10 minutes

• cook

  10 minutes

• difficulty

  Easy

Ingredients

• 3 eggs
• 175 g caster sugar
• 2 tsp cornflour
• 2 lemons
• 2 limes
• 20 g butter

Instructions

1. Grate zest from lemons and limes. Juice the limes and 1 and a half lemons (lemons can overpower limes, so using a little less lemon juice maintains a good balance).
2. Whisk eggs, sugar and cornflour together in a bowl. Add juice and zest.
3. Place a saucepan over moderate heat and add the curd mixture. Cook, whisking, for 5-8 minutes until it has thickened. Add butter at end and stir in.
4. Pour into sterilised jars, seal and place in the fridge. The curd will keep for up to 3 months.

Note

This recipe can be doubled or tripled if you want to make a bigger batch.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.