Let’s gets a show of hands, who likes lemon curd? Everyone (obviously)? I am thrilled we are all on the same page.

Now what if I told you that this magical spread, which is great on everything from scones to cake (or eaten from the jar with a spoon, YOLO) is achievable in the microwave in a couple of minutes with one bowl! This riff on the classic lemon curd uses lime and rose water to make things just the right amount of bougie and sophisticated.

As it comes together in 15 minutes from start to finish including prep, it’s fantastic for last minute “oh s*#t I forgot to get my boss a gift” situation. Or let’s be honest, any year when you kind of have to get the extended family presents, put it off, and as Christmas eve looms, panic like a crazy person (“So do you think everyone would love a fun pair of socks or maybe a succulent?!”) Add a stack of my Tahini, Pretzel and White Chocolate Cookies in the bag and you will be the favoured darling on everyones next Christmas list.

Don’t have limes? All good. Swap out the lime juice for lemon or grapefruit juice, or even some passionfruit pulp.

The cook along for this recipe can be found here, but be sure to visit The Culinary Cartel on instagram where we have loads more recipes, cook alongs and ideas for the most perfectly edible home made gift.

Quick Lime and Rose Curd

Ingredients:

1 Cup Fresh Lime Juice

1 Tbsp Lime Zest

3 Eggs

1 Cup Sugar

1/2 Cup Melted Butter

2-3 Tbsp Rose Water

Method:

Place the lime juice, zest, eggs, melted butter and sugar into a bowl. Mix everything together and pop it into the microwave for 1 minute. Remove the curd from the microwave, give it a good stir. Return the bowl to the microwave and repeat the process in 30 second intervals, removing the bowl each time for a good stir. At about 3 minutes it will start to thicken up. Cook the curd until glossy and thick.

Click here if you need a little visual help.

Once the curd has cooked add the rosewater to taste. I like to do this at the end as the strength varies from brand to brand, and heat dulls the bright rose flavour.

Once complete pour the curd into jars, where it will stay fresh for about 2 weeks in the fridge.