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In case you can’t tell, I love citrus desserts. I think I may even prefer a lemony sweet thing to something chocolate. So of course, I’ve always been a fan of lemon curd, but haven’t really tried to make my own, except when I gave this lemon tart a try (and the curd wasn’t that successful).

I bookmarked the lemon curd on Eggs on Sunday’s blog, and on one of the hottest days in the summer, stood over the stove preparing a lemon-lime curd following that recipe. It turned out fantastically! It’s a very tart curd, with just enough sweetness. It’s smooth, luscious, and I could definitely eat the whole jar. However, I decided that wouldn’t be smart, and baked something with it (post coming soon!).

The only thing I would do differently next time is strain the curd, as I didn’t like the bits of zest in it; I thought it disrupted the otherwise perfect texture.

Here’s my version, the only difference being the addition of some lime:

Lemon & Lime Curd
adapted from Eggs on Sunday
Printable Recipe

1/2 cup fresh lemon juice
1/4 cup fresh lime juice
1 tbsp finely grated lemon zest
1 tbsp finely grated lime zest
3/4 cup sugar
3 large eggs
1 stick (1/2 cup) unsalted butter, room temperature

1. In a medium saucepan, whisk together the lemon juice, lime juice, lemon zest, lime zest, sugar and eggs. Cut the butter into bits and add it to the saucepan.

2. Turn on the heat to medium-low and cook the mixture gently, whisking constantly, until it thickens up enough to hold the marks of the whisk and is just about to come to a simmer. This takes me usually around 20-25 minutes — better to be gentle than to curdle your eggs. The end mixture will be a buttery, creamy light yellow.

3. Remove from the heat and place into a bowl to cool. Strain it if you want to get rid of the zest. Place a piece of plastic wrap on the surface of the curd to prevent a skin from forming as it cools. Store the curd in the fridge.

Makes about 1 2/3 cups.