What is more sunshinie than lemon and lime??? Those citrusy, tropical pops of flavour dance on the tongue and make you feel alive!
I had a house party and was slightly overzealous on the lemon and lime buying front. Rather than people drinking gin and tonic, they dived head first into the vat of appletini cocktails I’d made. Oooowwwweeeeee, those suckers blew your head right off!
So I was left with a tonne of lemons and limes which to be honest, were looking a little past their best. I’d thought about making a lemon and lime loaf cake, a cheesecake, some sort of lemon lime fizzy drink or five million other things, when I finally settled on these little jars of pure sunshine and happiness.The zesty, buttery, sweet, smooth, tart and altogether fabulous flavour of this easy lemon and lime curd make it sooooo worth the very little effort required.I often wondered what to do with lemon curd….other than spread it on buttered toast and stuffing it into my gob.Well you can wonder no more! A quick google search led me to this site, which gives the most fan-fucking-tastic ideas for using up your curd – https://lmld.org/ways-to-use-lemon-curd/
When it comes to jams, jellies, curds, chutneys or anything like that you must sterilise your jars so that the contents don’t spoil and will keep for as long as possible. It sounds like a whole big scary thing but it’s really easy when you know how. There are loads of different methods, but here are two ways I do it;
- Put your chosen jars, lids and jugs into the dishwasher and run a hot cycle. Let the jars drip dry in the dishwasher, being careful not to touch the inside of the jars and lids as you remove them from the dishwasher – that just ruins the whole thing.
- Wash the jars and lids using warm water and washing up liquid and then rinse. Pre heat the oven to 140°C/210°F/Gas Mark 1 and place the jars and lids on an oven tray facing upwards, heating them for about 20 mins.
Lip smacking Lemon and Lime curd
- 250g unsalted butter
- The zest and juice of 3 unwaxed lemons and 3 limes (or whatever combo of the two you have)
- 5 lrg free range eggs
- 250g caster sugar
- 1/2 tsp salt
- Place the butter into a heatproof bowl over a pan of simmering water to melt it.
- Meanwhile, put the sugar, zest, juice eggs and salt into a bowl and mix together.
- Pour this mix into the melted butter and simmer over a very low heat until it thickens stirring continuously. It can take anything from 10-20mins – but don’t lose patience and whack the heat up…you’ll end up with citrus scrambled eggs.
- Strain the warm curd into a sterilised measuring jug and pour into your sterilised jars.
- This will keep in the fridge for up to a month unopened.