Go Back

Lemon & Lime Curd

Author Domestic Gothess


  • finely grated zest and juice of 2 limes (65ml)
  • finely grated zest and juice of 3 large/4 small lemons (135ml)
  • 230 g (1 cup + 2tbsp) caster sugar
  • 125 g (½ cup + 1tsp) butter
  • 4 large eggs


  • Put the lemon and lime zest and juice, the sugar and butter into a heatproof bowl set over a pan of simmering water, making sure that the bottom of the bowl doesn't touch the water. Stir with a whisk every now and again until the butter has melted.
  • Lightly whisk the eggs with a fork, then whisk into the lemon mixture until well combined. Let the curd cook, stirring regularly, for 10 minutes or so, until it is thick, creamy and custard-like.
  • Remove from the heat and pour the curd through a sieve if you want to remove the zest. Stir occasionally as it cools then pour into sterilised jars and seal. It will keep for a couple of weeks in the refrigerator.


Makes about 500ml