Name: Lemon Lime Curd
Prep time: 5 min
Cook time: 10 min
Total time: 75 min
Ingredients: 3-5 lemons (and/or limes); ½ cup sugar; 2 large eggs; 2 egg yolks; 8 tablespoons (1 stick) butter; Pinch of salt

A half pint mason jar of lemon lime curd with a whole lime next to it. — Photo: Krista Harris

Instead of citrus marmalade this winter, why not make a few batches of lemon lime curd? You can use all lemons or all limes, but often I find I have just a couple of each. And lemons and limes are equally zesty and delicious. This curd can be immediately put to good use on your morning toast or served with scones, and you can also use it as a topping for pancakes, as a filling between cake layers or in tarts and trifles.

Lemon Lime Curd

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Lemon lime curd is a zesty, versatile spread that brightens your favorite dishes. Use it on toast, scones, pancakes, or as a filling for desserts. This simple recipe blends fresh citrus flavors for a touch of winter sunshine in every bite.

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Prep Time:5

Cook Time:10

Chill Time:1

Total Time:1 15

Course: Condiment

Cuisine: British

Keyword: Curd, Lemon, Lime

Season: Winter

Servings: Cups

Calories: 788kcal

Author: Krista Harris

Ingredients

3-5 lemons, and/or limes
½ cup sugar
2 large eggs
2 egg yolks
8 tablespoons (1 stick) butter
Pinch of salt

Instructions

Zest the lemons/limes until you have about 2 teaspoons of zest, add it to the sugar and mix together to release the citrus oils into the sugar. Juice enough lemons and limes for ½ cup of juice.
In a heavy saucepan or double boiler, add the sugar/zest mixture, the citrus juice, eggs and egg yolks. Whisk while cooking over low heat. Gradually add the butter, while continuing to whisk until the curd begins to thicken. Then keep stirring with a silicone spoon/spatula until the curd is thick enough to coat the back of the spoon. Pour the curd through a small strainer into jars or a bowl. Cover and chill for at least an hour, or until thickened.