Instructions

• Whisk together the sugar, lemon and lime juice in a bowl placed over simmering hot water or in a double boiler over high heat. When the sugar has dissolved, lower flame add whisked egg yolks and eggs and keep stirring continuously until the mixture begins to simmer and thicken. Remove from heat immediately and strain through a sieve into a mixing bowl. Let sit 10 minutes. Stir from time to time to prevent a skin from forming.
• When the lemon curd is still warm but not hot whisk in the butter using a hand or electric whisk. Fill into sterilised jars and cap tightly. Chill before using and keep refrigerated.