Lemon, orange and ginger curd

This isn't a set curd, it's thick and pourable, like a little drop of winter sunshine for your toast, ice cream or meringue :)



5 small lemons
2 small oranges
2 eggs
1/4 teaspoon of ginger
50g butter
50g sugar


Prep time: 15 mins
Cooking time: 20-30 mins

1. Wash a  glass jam jar and lid in warm soap water, rinse it well and dry it in the oven at 100°C to sterilise it. If you don't want to do this, or you only have plastic containers, pop them in some baby sterilising solution and let them air dry.
2. Juice the lemons and oranges. If you like pulpy curd just remove the pips, if you like smooth curd, strain the juice though a sieve to remove the bits.
3. Keep the zest of 1 lemon.
4. Put all the ingredients in to a glass heat-proof bowl.
5. Place the bowl over a pan of boiling water. Make sure the hot water is not in contact in the bowl or the curd will cook to quickly.
6. Keep string all the ingredients until the they started to thicken.
7. The curd is cooked when it sticks to a cold spoon.
8. Pour the curd into the jar and put the lid onto the jar.
9. Once the curd has cooled store it in the fridge for up to 2 weeks.