Lemon and Lime Curd

Cook time 20 mins


3 eggs

175g caster sugar

2 tsp. cornflour

2 lemons, juiced

2 limes, juice and zest

20g butter 

Lemon and Lime Curd


Whisk eggs, sugar and cornflour. Add citrus.

Progressively whisk over a moderate heat for 5-8 minutes until it has thickened.

Add butter at end.

Pour into sterilised jars, seal and place in the fridge.

Keeps up to 3 months.