Tangy Lemon and Lime Curd

This creamy alternative to jam is great thickly spread on scones for an afternoon treat, or used as a filling for a Victoria sponge. And spread on hot toast, it's a good way to start a cold winter's day

  • Preparation time: 15 minutes, plus sterilising
  • Cooking time: 30 minutes
  • Total time: 45 minutes, plus sterilising 45 minutes

Makes: Makes 600ml (about 2 medium jars)


  • Finely grated zest and juice of 2 limes
  • Finely grated zest and juice of 3 lemons
  • 250g caster sugar
  • 125g butter, cut into small cubes
  • 4 large eggs, lightly beaten


  1. Preheat the oven to 170°C, gas mark 3. To sterilise the jars, place 2 thoroughly clean 370g glass jars on their sides in the oven for 10 minutes. Then turn off the oven, leaving the jars inside until the curd is ready to pot.
  2. Place the lemon and lime zest and juice, sugar and butter in a heatproof bowl, then place the bowl over a pan of gently simmering water. Stir occasionally with a wooden spoon until the sugar has dissolved and the butter has melted.
  3. Add the beaten eggs to the bowl and continue to cook, stirring constantly until the mixture thickens enough to coat the back of the spoon. This will take 20-25 minutes and the curd should be stirred continuously to ensure that it thickens evenly and no lumps form on the bottom.
  4. Remove the bowl from the pan and pour the curd into the sterilised jars (pouring the curd into a jug first makes filling the jars easier). Put the lids on the jars and leave to cool completely before placing in the fridge to chill and fully set. Keep in the fridge for up to 1 month. Cook's Tips To cook the curd in the microwave, place all of the ingredients in a bowl and cook on high for 5-6 minutes, stirring at frequent intervals, until the curd thickens enough to coat the back of a spoon.
  5. Most citrus fruit can be used to make curd - simply replace the lemons and limes with the zest and juice of other citrus fruit, making sure that you use 150ml. This can be made up, for example, from the juice of 2 large oranges, such as navel, plus half a lemon. Alternatively use the juice from four lemons.