Lemon and lime curd

Ingredients

• 3 eggs
• 175 g caster sugar
• 2 tsp cornflour
• 2 lemons
• 2 limes
• 20 g butter

Instructions

1. Grate zest from lemons and limes. Juice the limes and 1 and a half lemons (lemons can overpower limes, so using a little less lemon juice maintains a good balance).
2. Whisk eggs, sugar and cornflour together in a bowl. Add juice and zest.
3. Place a saucepan over moderate heat and add the curd mixture. Cook, whisking, for 5-8 minutes until it has thickened. Add butter at end and stir in.
4. Pour into sterilised jars, seal and place in the fridge. The curd will keep for up to 3 months.

Note

This recipe can be doubled or tripled if you want to make a bigger batch.