- Finely grated zest of 2 lemons, plus juice of 1 lemon
- Finely grated zest and juice of 2 limes
- 3 eggs, lightly beaten
- 100g unsalted butter, chopped
- 200g caster sugar
- Fresh ricotta, blueberries and almond biscotti, to serve
Place the lemon and lime zests and juices in a heatproof bowl with the eggs, butter and sugar.
Place the bowl over a saucepan of gently simmering water (don’t let the bowl touch the water) and cook, stirring occasionally, for 20 minutes or until thickened. Cool slightly.
Pour curd into clean, sterilised jars. Cool completely, then cover and chill for 1 hour or until set.
Serve the curd with wedges of fresh ricotta, blueberries and biscotti.
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Recipe: Valli Little