This simple recipe makes a yummy, tangy, sweet curd that is great in cakes, biscuits and pastries. There’s no need for a thermometer or any special equipment or ingredients and unlike jam making, the mixture shouldn’t boil, so there’s no molten sugar spitting at you.
It also makes a lovely homemade gift. Pour into a sterilised jar, put the lid on tight (make sure you sterilise that too) top with a bit of pretty fabric and a bow. You could even make a little hamper of goodies to go with it of scones, biscuits etc. Everyone loves edible gifts right?
Ready in 30 mins – makes about 500mls
- 100g unsalted butter
- 200g granulated sugar
- 3 free range eggs + 1 free range egg yolk, beaten together
- The zest and juice of 4 limes
- Put a pan of water on the hob and stand a large heat-proof bowl in it. Make sure the water isn’t actually touching the bottom of the bowl.
- Bring the water up to the boil and melt your butter in the bowl. – Pic 1
- Once completely melted, add the sugar and the eggs and mix well. – Pic 2
- Add the zest and juice of the limes and mix well. – Pic 3
- Cook the mixture gently, do not let it boil, stirring frequently, until it’s thick enough to coat the back of a spoon. – Pic 4
- Transfer into jars or a jug, cover and store in to fridge.
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