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    Lemon and Lime Curd

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    Lemon and Lime Curd

    This curd is so easy and a pleasure to make. It will keep in the fridge for up to one month and is particularly good on warm scones, as a filling for tartlets, or folded into mascarpone to make a quick dessert.

    • Vegetarian
    • Preparation time: 10 minutes
    • Cooking time: 20 minutes to 30 minutes
    • Total time: 30 minutes to 40 minutes 40 minutes

    Makes: 500ml


    • 2 unwaxed lemons, washed
    • 2 organic limes, washed
    • 3 medium eggs, lightly beaten
    • 100g unsalted butter, cubed
    • 200g granulated sugar


    1. Finely grate the zest from the lemons and limes. Squeeze the juice from one of the lemons and both the limes. Put the lemon and lime zest and juice in a large, heatproof bowl with all the remaining ingredients.
    2. Set the bowl over a large pan of barely simmering water, ensuring that the bowl is not in contact with the water. Keep the water at a simmer only, otherwise the eggs may curdle. Stirring all the time, cook the curd until it thickens just enough to coat the back of a wooden spoon. This will take 20-30 minutes at which point the curd will look slightly cloudy.
    3. Warm 2-3 small clean jars with a total capacity of 500ml, in a moderate oven for 5 minutes. Pour the curd into the jars almost to the top and place a waxed disc on top immediately. Cover when cold, label and date.

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    Cook's tips

    Collect small jars and make an extra batch to give as presents.


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    4 stars