A delightful twist on the classic lemon curd, incorporating lime for an extra zesty flavor.
Combine the lemon and lime zest, juice, and sugar in a saucepan.
Use a microplane to zest the citrus fruits for finer zest.
Heat the mixture over medium heat until the sugar dissolves.
Stir constantly to prevent the sugar from burning.
Whisk in the butter until melted and combined.
Cut the butter into small pieces for quicker melting.
Remove from heat and let cool slightly.
Cooling prevents the eggs from curdling when added.
Whisk in the eggs until smooth.
Beat the eggs separately before adding for easier incorporation.
Return to heat and cook, stirring constantly, until thickened.
The curd is ready when it coats the back of a spoon.
Strain the curd through a sieve into sterilized jars.
Straining removes any cooked egg bits for a smoother texture.
Cool completely before refrigerating.
Allow the curd to cool to room temperature before sealing the jars.
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