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
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.