I’ve been cooking again! Yesterday, after a little wander around town, I quickly whipped up a batch of lemon and lime curd. I usually just make lemon curd – it’s surprisingly easy to make, and far tastier than even the best shop-bought offerings – but The Bert encouraged me to try adding some lime this time. So I set about amending my usual lemon curd recipe with great enthusiasm! and the experimenting seems to have paid off – still the sweet lemon flavour, with a slight tang of lime.
So, here is my recipe:
- grated rind and juice of 2 lemons and 1 lime
- 4oz caster sugar
- 2 medium eggs
- 2oz unsalted butter, cut into small cubes
Place the caster sugar and grated rind of the lemons and lime in a glass bowl.
In a separate bowl, beat the eggs with the juice from the lemons and lime…
…and then add to the sugar/citrus mix.
Next, add the butter and place the bowl over a pan of simmering water.
Whisk continually until thick (approximately 15-20mins)… it should be thick and glossy…
…and pour into sterilised jars.
Keep in the fridge and use within one month.