I've done it again, a mountain of lemons and limes that I keep adding to as you should always have a lemon in, you need it for so many good dishes. I apply the same rule to limes. Incidentally I don't know what all these great dishes are as I clearly don't use lemons all that often and as for limes? Well, yes.
When I asked the Twitter hive mind, there were a number of suggestions and while I leaned toward a good mojito I realised I was still two presents down in the gift giving front. Curd then? Yes.
So I'm sharing a recipe I made up after reading 16 different food blogs as I kept changing my mind about how to make the curd. Luckily I took these notes because it turned out completely delicious. I did't take a picture sadly as I had to wrap them up quick and gift them. I shall definitely be making more though as I was sad to give this away!
Lemon and Lime Curd (makes a healthy 2 medium jar amount)
You will need
2/3rd cup lemon and lime freshly squeezed juice
1/2 cup caster sugar
3/4 stick of unsalted butter cubed and softened
3 large eggs + 1 yolk beaten
1. Bring a pan of water to the boil and place a bowl over the top so it is not touching the water. Pour in the juice and caster sugar.
2. Once the sugar is dissolved, whisk in (slowly) the egg and keep this moving in the bowl for about 5-6 mins
3. Gradually add the cubes of butter, one at a time, letting it dissolve into the mixture.
4. Pour into ready waiting jars and don't steal some for you toast. It will thicken more as it cools.