Makes 600ml (2 1/2 cups)

Creamy, tart and tangy.  This gorgeous spread is very simple to make and tastes fabulous spread onto warm scones or toast, between cake layers etc.

the finely grated zest and juice of 2 limes

the finely grated zest and juice of 3 lemons

1 inch piece of fresh gingerroot, peeled and finely grated

250g caster sugar (1 1/3 cup)

125g butter, cut into small bits (1/2 cup)

4 large free range eggs, beaten

Place the grated gingerroot, lemon and lime zests and juices into a heatproof bowl, large enough to fit over a pan of gently simmering water. Stir in the sugar and add the butter. Place over the simmering water and cook, stirring occasionally until the butter and sugar both melt.  Whisk a bit of this hotter mixture into the beaten eggs to temper it, then slowly whisk the eggs back into the bowl of juices, etc. Make sure you don't forget to temper the eggs as you will end up with scrambled egg. Continue to cook, stirring constantly, until the mixture thickens enough to coat the back of a wooden spoon. This will take 20 to 25 minutes over water at a low simmer.  Stirring is not optional, you must stir it continuously or the mixture will not thicken evenly. 

Remove the bowl from the pan and strain the curd into clean and sterilised jars.  (This is not totally necessary, but I like to strain any solids out so that the mixture is completely smooth.) Covr and allow to cool completely before storing in the refrigerator. This will keep for about a week.  So I would give a jar away.  I am sure nobody will refuse it.

Note - It is possible to do this in the microwave by placing all of the ingredients into a bowl and cooking on high for five to six minutes, stirring at frequent intervals  until the mixture thickens enough to coat the back of a wooden spoon.  Jar and seal as above.  I have not tried this method myself, so cannot vouch for it.