Skip to navigation Skip to content
Print

Waitrose

Zoomer icon

Tangy Lemon and Lime Curd

Back

 
 

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)

Ingredients

  • 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

Method

  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.

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.

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.

Comments and images

Average user rating 3 stars out of 5

Add your comment and share your thoughts and pictures with others.

No comments have yet been made

Add comment/image

Delete comment

Are you sure you want to delete this comment?

Cancel

3 stars out of 5

Average user rating Based on 26 ratings

Thank you for rating this recipe. If you'd like to comment further on this recipe you can do so in the Customer comment & images section on the bottom of the page.

  • 1
  • 2
  • 3
  • 4
  • 5

Click to rate this recipe

Nutritional Info

Typical values per serving:
Energy 104.0kcal
Sugars 12.0g
Fat 5.9g
Saturated Fat 3.3g
Salt 0.1g

Per 30g tablespoon

Click here for more information about health and nutrition


This recipe was first published on Waitrose.com in January 2006