Grated zest of 1 lemon

Grated zest of 1 lime

1/2 cup (125 ml) mixed lemon and lime juice (about 1 to 2 lemons and 2 limes)

2/3 cup (150 ml) sugar

4 egg yolks

1/2 cup (125 ml) unsalted butter, diced

In a heavy saucepan, combine the zest, juice, sugar, and egg yolks with a whisk until smooth.

Add the butter and cook over low heat, stirring constantly with a whisk, making sure to scrape the bottom and corners of the pan, until the mixture thickens and coats the back of a spoon, about 10 minutes. Strain if desired.

Let cool and refrigerate.

This lemon curd will keep for one week in the refrigerator and freezes well.

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