Do you love lemons and limes in the summer? Their citrusey smell always reminds me of a warm sunny day. Or when my brother used to make lemonade from fresh lemons and entire bags of sugar! Lemons and limes are available all year, but the best are usually available January to April.

Making curds is one of the easiest and tastiest ways to use them up if you have lots of lemons and limes laying around! I even threw in whole sections of the fruits for extra flavour. 

This curd is dairy free, egg free and even gluten free. So if you’ve been missing lemon curd due to all the egg yolks and butter that its traditionally made with, miss no more!

If you don’t have both lemons and limes, you can just use one or the other.

1/2 cup cold water
1 cup sugar
1/4 cup lemon juice
1/4 cup lime juice
1 tablespoon lemon zest
1 tablespoon lime zest
1/3 cup tapioca flour

Put all your ingredients into a saucepan on low-medium heat. Optional – you can also throw in the lemons and limes that have been juiced and zested. 

Mix all ingredients together until the tapioca flour dissolves.
Let come to a rolling boil and the mixture will thicken.
Once mixture is thickened, pour into glass jars and let cool.

Mixture will thicken more overnight as it cools down. You can see the difference between the above photo and the below photo after it had cooled down over night.