Lemon & Lime Curd

We have a bad habit of buying food and then forgetting about it for weeks, months and even years! On our rare cupboard/fridge clearouts we've uncovered unopened bags of flour that have past their sell by date by 2 years! Even with what I consider a stomach of steel, I still wouldn't dare attempt to make and eat something with 2yr old flour.

Rest assured the recipe I have for you today is not made from gone-off ingredients! Thanks to our swanky new fridge perishable items have become less perishable and the lemons and limes that we bought a couple of weeks ago are still looking pretty fresh.  They are the stars of this recipe: Lemon & Lime Curd.

I don't like things that are overly sweet so this recipe has slightly less sugar than other recipes you might find.

Ingredients

2 lemons, zested and juiced

2 limes, zested and juiced

165g caster sugar

95g butter

3 eggs + 1 egg yolk, beaten

Method

1. Place the zest and juice of the lemons and limes in heatproof bowl together with the butter and the sugar.
2. Place over a pan of simmering water and wait for the butter and sugar to melt, stirring occasionally.
3. Slowly pour the beaten egg into the butter and sugar mixture and whisk until thickened. This should take about 10mins.
4. While still hot, pour the curd in two sterilised medium jars and seal immediately.
5. Leave to cool before eating.

I tasted the curd whilst it was still warm and I still found it too sweet but hopefully once it has cooled the sweetness will mellow down a little. I'm tempted to use the curd as either a doughnut or scone filling so there may be related post coming up soon...

- Aubergine