A delightful and tangy lemon-lime curd recipe that is light and flavorful, perfect for spreading on toast or as a dessert topping.
In a saucepan, combine the fresh lemon and lime juices with the sugar over medium heat, stirring until the sugar dissolves.
Ensure the sugar is fully dissolved to avoid graininess in the curd.
In a separate bowl, lightly beat the eggs.
Beating the eggs beforehand helps them incorporate smoothly into the mixture.
Slowly pour the warm citrus-sugar mixture into the beaten eggs while whisking constantly.
Pour the mixture gradually to prevent the eggs from curdling.
Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens and coats the back of a spoon.
Keep the heat low to avoid overcooking the eggs.
Remove from heat and stir in the vanilla extract.
Adding the vanilla at the end preserves its delicate flavor.
Transfer the curd to a container and let it cool before refrigerating.
Allow the curd to cool completely before sealing the container to prevent condensation.
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