Lemon and Lime Curd

This fresh lemon and lime curd is the perfect antidote to a grey and damp day. It’s yellow hue and sharp tang from the zest and juice of lemons and limes conjures up a little bit of sunshine. Making curd is incredibly simple and homemade lemon and lime curd is lovely spread over a piece of toast, smothered over a slice of rich brioche or used to sandwich a cake.

Curds are incredibly versatile and can be made with any citrus fruit, as well as passion fruit. For an orange curd, simply replace the lemon and limes with two medium oranges. This recipe is based on the fresh lemon curd from Delia Smith’s Complete Illustrated Cookery Course


Makes one small jar


one large lemon and two limes
150g or 6 oz caster sugar
4 large free range eggs
100g or 4 oz unsalted butter, cut in to small pieces


Clean your jar and its lid in warm soapy water, shake dry and sterilise by heating in an oven preheated to 130°C (fan oven)/ 140°C/ 275 Fahrenheit/ Gas Mark 1  for about twenty minutes. This sterilising process will help to lengthen the time your curd will keep for. Zest the lemon and limes and mix with the sugar in a large heat proof bowl. Juice the citrus fruits and pour their juice into another bowl and whisk together with the eggs. Pour the juice and eggs over the sugar and stir. Place the mixture in its heat proof bowl over a pan of barely simmering water and add the cut up butter. Adding the butter cut into pieces will mean it will slowly melt into the curd as it thickens. Stir the curd often, using a spatula to scrape around the sides of the bowl, until thickened. This should take around twenty minutes. Once thickened, pour into your jar, tightly screw on the lid whilst still warm and keep refrigerated once cool. The lemon and lime curd is best eaten within a week.

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