Lemon & Lime Curd (Recipe)


When friends give you a metric butt-tonne of lemons from their tree, what do you do? You make curd, obviously. 

in Monday's Weekly Gratitude List, I mentionedI've been making a lot of curd lately; today I'm going to share my absolute favourite recipe with you; a recipe for lemon and lime curd. 



  • the zest and juice of 2 lemons and 4 limes

  • 170g caster sugar

  • 80g butter cubed and softened (I'm lactose intolerant so used a butter substitute)

  • 2 whole eggs and 2 egg yolks


  • Add the eggs, egg yolks and butter to a medium-sized saucepan and whisk until smooth

  • Place the saucepan over a low to medium heat, add the butter, juice, and zest.

  • Whisk continuously until thickened (this step is important, if you don't whisk continuously you could cook the eggs).

  • Strain through a sieve into a sterilised jar*

* Straining is optional, I skip this step, as I find keeping the zest in gives the curd a marmalade-y texture, which I love.
** If kept refrigerated in a sealed jar your lemon curd should be good for about two weeks.