Lemon and Lime Curd Recipe
This is an easy recipe that transforms backyard fruits into a tasty treat
Ingredients
220gm caster sugar
220gm butter
Zest of 1 lemon or Lime or both
300ml (about 6 lemons and or Limes)
6 eggs beaten lightly with a whisk
Method
Place sugar, butter, lemon zest and juice in a heat resistant bowl and place over a pot of water on medium heat (like a double boiler)
Heat and stir with a wooden spoon till butter has melted. Take off heat and strain eggs into mixture.
Return to heat with a thermometer attached and cook, stirring constantly, until temperature reaches 75 deg C.
If you don’t have a temperature gauge cook through until mixture thickens enough to coat the back of a spoon.
Remove from the heat and stir to prevent mixture overheating at base and egg from curdling.
Pour into hot sterilized jars while still hot or enjoy straight away, adding the curd to your favourite dessert or ice cream or morning tea treat or on toast or in a banana smoothie and so on.
You can get creative with this tasty treat.
Bon appetite
Grant Haworth
Barfoot & Thompson
Milford
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Many New Zealand gardens aren’t seeing as many monarch butterflies fluttering around their swan plants and flower beds these days — the hungry Asian paper wasp has been taking its toll.
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