Lemon Lime Curd
Lemon Lime Curd

This beautiful Lemon Lime Curd is so tangy, sweet, and delicious slathered on your favorite goodies -- on scones, French toast, cake, or layered with berries and whipped cream for a delicious parfait.  It's quick and impressive!

2 large eggs

2/3 cup sugar

2/3 cup fresh lemon juice (3-4 lemons)

1 1/2 teapoons lemon zest

Pinch kosher salt

2 tablespoons Persian Lime, Lemon or Blood Orange Olive Oil

In a medium non-reactive pot, whisk the eggs just to mix.  Add the sugar, lemon juice, zest and salt.  Whisk to combine.

Place over medium heat and whisk until the sugar dissolves, about 2 minutes.  Don't worry if you see bits of egg; you'll strain them out in the last step.

Continue to cook, stirring with a spoon until small bubbles start to form on the edges.  Lower the heat to keep the mixture just under a boil.  Continue stirring until the mixture coats the back of a spoon.  Then, cook another minute.  Slowly drizzle in the olive oil.  Continue to stir to combine.  Total cook time is 5-8 minutes.

Remove from the heat and place a fine mesh strainer over a bowl or jar.  Pour the curd through the strainer to remove all solids.  Let the curd come to room temperature.  Then chill until ready to serve.

Makes about 3/4 pint.

* This makes a great hostess gift.  Just put it in a cute jar.