Lemon & Lime Curd

Easy peasy lemon squeezy…. that’s how simple it is to make this delicious citrus curd. Combining the flavours of both lemon and lime this recipe gives this traditional preserve a modern twist with its extra limey dimension. Perfect to spread on toast or used to sandwich cakes together or even folded in to whipped cream to give a tangy taste to the dessert of your choice.


1 large lemons

2 limes

150g caster sugar

4 large eggs

100g butter (unsalted), cubed



  1. Finely grate the lemon and limes and place the zest in a bowl with the sugar.
  2. Squeeze the juice from the lemon and limes into another bowl and mix with the eggs, then pour this through a nylon sieve over the sugar – this removes any unwanted gel from the egg.
  3. Add the butter cubes and place the bowl over simmering water.
  4. Stir with a wooden spoon continuously until thickened and the curd begins to coat the back of the spoon approx. 20 minutes.
  5. Immediately remove from the heat and pour into a sterilised jar or two (depending on size).
  6. Allow to cool, then cover and store in the fridge up to a week.

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