Zesty Lemon Lime Curd Recipes

ZESTY LEMON CURD

Steps:

• In a large heavy saucepan, whisk the eggs, sugar, lemon juice and zest until blended. Add butter; cook over medium heat, whisking constantly, until mixture is thick enough to coat the back of a metal spoon and thermometer reads at least 170°. Do not allow to boil. Remove from heat immediately. Transfer to a small bowl; cool. Press plastic wrap onto surface of curd. Refrigerate until cold., Spread on muffins or rolls, or serve over waffles or ice cream.

ZESTY LEMON LIME CURD

Steps:

• Prepare 4-5 medium sized glass jars by washing well with hot soapy water then placing them in a tray in an oven at 120°C /250°F while you prepare the curd. Place the lids in a heatproof bowl and cover with boiling water.
• Put the lemon zest and sugar in a heatproof bowl set over a saucepan of simmering water, taking care that the bottom of the bowl is not touching the water. Use your fingers to rub the zest into the sugar, releasing all of the fragrant oils. Add the lemon juice, lime juice and butter, stirring with a wooden spoon until the butter is melted - the temperature of the mixture at this point is about 55-60°C.
• In a separate bowl whisk the eggs really well so that absolutely no egg white alone shows, then pour into the lemon mixture through a fine sieve. This will prevent any bits of set egg white spoiling the texture of the finished curd.
• Allow to cook, stirring regularly, but not constantly, with a whisk for 15 minutes checking at least once that the water hasn't boiled away. The curd will thicken like a custard (which it is!) and reach a temperature of 82-84°C/ 180-183°F.. You should be able to see the tracks left by the whisk in the thickened curd.
• Pour into the prepared jars and seal. Keeps for at least 4 weeks (see note). Once opened store in the refrigerator.