Lemon and Lime curd

Lemon curd is a British spread with a lovely tart and lemony flavour. In my own variant I use both lime and lemon, which makes a perfect combination. The curd can be used on toasts and muffins or as filling in cakes and desserts. It’s very simple to make lemon curd and I strongly recommend doing it yourself instead of buying a jar in the store, which is filled with preservatives and other nasty ingredients. If you use fresh eggs and butter and sterilize the jar, the curd will keep in the refrigerator for up to 3 weeks.

    Lemon and Lime curd
    (makes about 450 ml – one big jar)

    75 gram butter
    2 eggs
    finely grated zest from 1 lime and 1 lemon
    fresh juice from 2 lemons and 1 lime
    200 gram caster sugar

    Beat the butter and sugar with an electric beater. Add the eggs, one at a time while beating. Add the zest and juice. At this point the mixture will look like it’s curdled but don’t worry as it will smooth out when the butter melts.
    Simmer the mixture on low heat, stirring constantly to prevent it from curdling. Make sure to use a wooden spoon, otherwise your mixture can become discoloured. After 15 minutes your curd will be rather thick and now it’s time to pour it into a hot sterilized jar. The curd will thicken more when it cools. Keep in the refrigerator for up to 3 weeks.

    Note: There are several recipes/methods on how to cook lemon curd. When cooking lemon curd with egg whites you sometimes can get lumps of curdled egg as egg whites cook at a rather low temperature. For some reason if you beat the butter, sugar and eggs as written above you avoid this problem.

14 Responses to “Lemon and Lime curd”

  1. leonine19
    March 31st, 2007 12:52

    i’ll try, i used to do it only with lemon!
    Anyway! it seems so appetizing!

  2. Sylvie
    March 31st, 2007 13:10

    Lemon curd is delicious !

  3. Brilynn
    March 31st, 2007 17:05

    That looks nice and smooth and is calling out to be spread on a slice of pound cake or vanilla cupcake!

  4. Scott at Realepicurean
    March 31st, 2007 19:30

    And it’s delicious, too. I’ve only ever actually cooked Passion Fruit Curd, following a Nigella Lawson recipe – but that was both easy and delicious. I love it simply spread on toast for a midnight snack!

  5. Fabienne
    March 31st, 2007 21:25

    J’adore cette gourmandise !

  6. Maria
    March 31st, 2007 21:41

    Oh man, your Lemon and Lime Curd looks so good! I love lemon curd, but like you said the store bought one is filled with preservatives and it’s expensive too. I think I am going to have to make your recipe here as it looks far too good to pass up!

  7. margot
    April 1st, 2007 09:06

    Dagmara a co to za cudo!!!!
    I oczywiscie ja moge sobie tylko pooglądać.

  8. Dagmar
    April 6th, 2007 11:17

    Margot: Podam przepis na ten “krem” cytrynowy na cincin :-)

  9. Eva
    April 26th, 2007 03:42

    I’ve made your lemon curd yesterday and it worked beautifully! Thanks for this truly foolproof recipe!

  10. Dagmar
    May 1st, 2007 20:55

    Eva: I’m glad that you liked the recipe! Thank you very much for the feedback!!!

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