Description
A zesty and creamy Lemon and Lime Curd made with fresh citrus juices and zest, eggs, sugar, and butter. This velvety curd is perfect as a topping or filling for cakes, cheesecakes, or served on its own for a burst of tangy sweetness.
Ingredients
Curd Ingredients
- 6 large eggs
- 300g (2½ cups) sugar
- 150g (⅔ cup) butter
- 1 tbsp lime zest (from approximately 1 lime)
- 1 tbsp lemon zest (from approximately 1 lemon)
- 80ml (⅓ cup) lime juice (freshly squeezed)
- 80ml (⅓ cup) lemon juice (freshly squeezed)
Instructions
- Prepare the double boiler: Quarter fill a large saucepan with boiling water and place it over low heat, ensuring there is enough water to create steam but not touch the bowl.
- Set up the mixing bowl: Place a heatproof mixing bowl over the saucepan to form a double boiler. Adjust water level if the bowl touches the water by tipping some water out.
- Remove the bowl: Take the mixing bowl off the saucepan temporarily to begin mixing ingredients.
- Whisk eggs: Crack the 6 large eggs into the bowl and whisk vigorously until the mixture turns pale and slightly frothy, incorporating air for smooth texture.
- Add sugar: Gradually add the 300g sugar to the eggs and continue whisking until all the sugar has dissolved and the mixture is smooth.
- Incorporate butter and citrus: Add the 150g butter, lime zest, lemon zest, and both lime and lemon juices to the bowl, mixing well.
- Cook the curd: Place the mixing bowl back on top of the saucepan. Whisk the mixture constantly over low heat until it thickens into a custard-like consistency, ensuring it does not curdle or scramble.
- Remove from heat: Once thickened, take the bowl off the heat immediately to prevent overcooking.
- Jar the curd: Using a jam funnel, carefully pour the hot curd into sterilized jars, sealing them immediately with lids to preserve freshness.
- Serve: Enjoy the curd as a topping on desserts like lime cheesecake or use it as a spread or filling. Store refrigerated for best quality.
Notes
- Use fresh lemon and lime juice for the best citrus flavor.
- Whisk constantly during cooking to avoid scrambling the eggs.
- Sterilize jars properly to ensure safe preservation.
- Store in the refrigerator and consume within 1-2 weeks.
- Serve chilled or at room temperature on cakes, tarts, or toast.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Sauce/Condiment
- Method: Stovetop
- Cuisine: British
