Blood lime & finger lime curd
Make this delicious blood lime & finger lime curd and tart up your breakfast toast!
Servings
2cups
Servings
2cups
Ingredients
Instructions
  1. Sterilise one 500 ml glass jar or two 250 ml jars by filling them with boiling water. Set aside the filled jars as you make the curd.
  2. Purée the pulp using a stick blender for 5-10 seconds. Put the pulp into a large heatproof bowl with the sugar and butter.
  3. Pour about 1 litre of water into a large saucepan, bring to the boil, then reduce to a simmer. Place the bowl containing the pulp over the saucepan, ensuring the water doesn’t touch the bottom of the bowl. Stir with a wooden spoon until the sugar has dissolved.
  4. Very gradually pour in the beaten eggs, a little at a time, stirring constantly. Continue stirring for 15-20 minutes, or until the mixture thickens. Turn off the heat and carefully pour the curd into a heat resistant jug.
  5. Pour the water out of the glass jars and shake out excess. Pour the curd into the jars, screw on the lid and refrigerate immediately.