Lemon curd… oh how we love your sweet taste in this household! This traditional recipe is high in butter, sugar and eggs so if your on a diet check out my egg and dairy free recipe for lemon curd here its probably a tad healthier lol!
If you want the real thing though hang around for this delicious Luxury Lemon & Lime Curd.
What makes a good curd…
Well a tonne of butter…quite literally! A load of sugar and a few fresh free ranging eggs and a lot of love of course! I’d love to meet the genius who created this finger licking, moreish jar of goodness! They would definitely be a like minded friend of mine. I’ve used half lemon juice and half limes in this recipe because I love limes too and the flavour is lovely!.
How do I use lemon curd…
Well apart from spooning it out of the jar at 10:30pm at night when all the kids are in bed (oops did I say that out loud!)….I mean apart from neatly spreading it onto your breakfast toast there are so many uses. You can use it to spread inside a lemon sponge cake, I have a delicious recipe for a (lemon and poppy seed pound cake) using fresh lemon yoghurt with curd spread inside, it is soooooo good! If heaven is on earth its in this cake!
You can also use it to spread warm scones fresh from the oven, fill muffins, top ice cream with a shaving of lemon peel on top or even to fill a lemon cake bar for a delicious school snack treat. The possibilities are endless.
Lemon Curd Recipe
375g of organic unsalted butter
3 lemons and 6 limes juiced
500g of golden caster sugar
25g of cornflour
4 med free range egg yolks
4 sterilised 250ml jars
Chop the butter into smaller pieces and add to the pan. Melt and stir.
Add in the sugar, on a medium heat, keep stirring until dissolved and bring to a boil. Mix the corn flour with about 50ml of water and add to the butter and sugar. Stir for a few minutes.
Add another 50ml to the egg yolks in a cup and add to the mixture.
Remove from the heat and stir in the eggs whisking vigorously.
Pour into your lovely sterilised jars leaving about a 1cm from the top. Seal and store. Label them with a shelf life of about six months.
You can also add some lovely ribbon and labels to make pretty little gifts. Enjoy!
If you enjoyed this recipe you may also enjoy my delicious Easy Preserved Lemons. Click on the image below to check it out. They also make delicious presents.
…or if you love indulgent recipes like this one then feel free to click the image below for my awesome sticky toffee pudding!
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My family recipes are delicious, seasonal, and made with real whole foods which are all tried and tested by my four beautiful children.
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