1 unwaxed lemon, 1 grapefruit, 1 lime (you want about 180ml juice total)
3 eggs and 1 egg yolk
Makes 2 small jam jars
- Juice the citrus fruits into a heatproof bowl (don't worry about pips right now) then, using a vegetable peeler, peel off strips of the skin (don't go so low deep that you get pith - it's bitter). Just a few strips per fruit will do. Put this into the juice bowl. Heat the juice gently by placing over a saucepan with a small amount of water in the bottom, and putting on the hob to simmer. Make sure the bottom of the bowl doesn't touch the water. Leave to infuse for 15 minutes.
- Strain the juice, then add back to the bowl with the sugar and the butter. Stir with a whisk from time to time until the butter has melted.
- Mix the eggs and egg yolk lightly with a fork, then stir into the lemon mixture. Let the curd cook, stirring regularly, for about 10 minutes, until it is thick and custard-like. It should feel heavy on the whisk.
- Remove from the heat and stir occasionally as it cools. Pour into sterilised jars. It will keep for a couple of weeks in the refrigerator.
You can try your fruit curd in a tart, on hot buttered toast, or even in a lemony version of victoria sponge. Yum.
Adapted from the Nigel Slater recipe here.