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Tangy Lemon and Lime Curd
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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
Makes: Makes 600ml (about 2 medium jars)
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.
Typical values per serving:
Per 30g tablespoon
This recipe was first published in January 2006.