Easy and versatile - just swap out the lime for any citrus of choice for a variety of flavours.

Ingredients

• 2 whole medium eggs

• 1 medium egg yolk (use the white to make some pavlovas!)

• Zest from one whole lime

• Juice from 1 1/2 limes*

• 4 tbsp butter

• 1/4 cup granulated sugar

*Note: To make passion fruit curd, simply substitute the lime juice for juice from two passion fruit.

Method

• Whisk the eggs, yolk, lime juice, and lime zest in a bowl. Heat up a small saucepan or non-stick skillet on low heat and add the mixture to it. Keep whisking continuously to prevent curdling.

• Add the butter and sugar, and increase heat to medium-low. Whisk continuously until the butter is melted and the mixture is thickened and beginning to simmer around the edges, then continue to whisk for about 10 seconds longer.

• Remove from the heat and scrape into a mesh strainer, pressing gently on the solids. Scrape any lemon curd clinging to the underside of the strainer into the bowl. Refrigerate to chill before using. Cover tightly with a lid and use for up to a week.