Lemon & Lime Curd

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You know those days when things just work out? For instance: when Julie Powell magically had all the ingredients for Julia Child’s ‘Potage Parmentier’ & thus started her baking blog. Well, I happened to have lemons that needed to be used up, as well as limes left over from Cinco de Mayo that needed to be used up. Okay, so it’s not as big a deal as Julie Powell’s discovery, but it did result in the most delicious curd ever. Possibly in the whole world. 

I was playing around with some other lemon & lime combinations before I settled on the curd. For a while I was convinced I should make lemon & lime cordial, seeing as the Passion Fruit Cordial was so excellently simple & tasty, & um, hello, who doesn’t love a good cordial? Then I thought cupcakes, then cake, then individual lemon baked goods & lime baked goods. But then a gorgeous looking Raspberry Curd recipe popped up on my dash & the decision was made. Lemon & Lime Curd. It even sounds delicious. Sexy, even. 

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I roamed the internet for a while looking for the perfect recipe to commit to. It took longer than you would think. Every recipe I came across was either just lemon OR lime curd, or they used nine million eggs. Then I found it. THE recipe. The one. My savior. Whatever you want to call it. It suited me perfectly, matching my exact amount of eggs, lemons & limes –  Julie & Julia moment or what? So I committed & began making the curd. You know how curd is meant to be notoriously difficult to get right? This curd will change everything you ever thought you knew. It’s a cinch to make. Almost laughably easy. & the results? Out. Of. This. World. I don’t think I’ve ever fallen in love with anything I’ve made as quickly as I did with this curd. 

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Like, I don’t think you understand just how deliciously mouth-wateringly tasty this is. I literally had to restrain myself from eating it as it was still on the hob turning into the perfection that it now is. It’s a good thing too, because the end product is a million times better, & that’s saying something. But now that it isn’t boiling hot & a potential bad burn waiting to happen, I’m having difficulty keeping myself away. I eat it at every possible opportunity – porridge, toast, scones, ice cream, by the spoon, you name it! Also, I think my love for the curd definitely increased when I made the adorable little tag, it’s so cute! 

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