Lime, Orange or Lemon Curd
Per serving
Easy to make and so many uses, I like to mix a few tablespoons with some rum and drizzle that over coconut ice cream. Not to forget it is a nice gift.
Step-by-step instructions
- 1
Soften the limes by rolling them back and forth with your hands on the kitchen counter; you will get more juice out of them if you do this.
- 2
Grate the zest very finely, take care that you don’t grate the white pith.
- 3
Squeeze the juice out of the fruit; you will need 150mL.
- 4
Put the rind (zest), butter, sugar and juice in a heatproof basin.
- 5
Stand this over a pan of boiling water and heat until the sugar and butter have melted.
- 6
Lower the heat, you don’t want the water to boil now.
- 7
Whisk in the eggs, when incorporated use a wooden spoon and stir until the curd has thickened and coats the back of the spoon, 20 to 25 minutes.
- 8
Pour into hot jars, when cool label them.
- 9
Use this recipe also to make orange or lemon curd, just make sure you have 150mL juice Keep in the fridge.
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