makes
2 jars
prep
10 minutes
cook
10 minutes
difficulty
Easy
makes
2 jars
serves
preparation
10
minutes
cooking
10
minutes
difficulty
Easy
level
Ingredients
- 3 eggs
- 175 g caster sugar
- 2 tsp cornflour
- 2 lemons
- 2 limes
- 20 g butter
Instructions
- 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).
- Whisk eggs, sugar and cornflour together in a bowl. Add juice and zest.
- 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.
- 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.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
