So, you'd like to make lemon curd? How very fortuitous* ~ I happen to have the recipe right here . . .
three (large) eggs
125ml lemon juice (two or three lemons, depending on their juicy~ness. Or juice from the shop ~ usually in a green bottle and marketed primarily for pancakes!)
This lemon curd is soft and tangy, especially if you're used to eating supermarket versions. You can have it on hot crumpets for a snack, on toast for breakfast, in lemon curd tarts, or to sandwiching the two halves of a Victoria sponge cake together. A friend of mine shared her favourite serving suggestion with me ~ you take the jar in one hand, and a spoon in the other. You could substitute limes for the lemons, and have lime curd, or go with a mixture of the two. (Shameful admission : the lime curd on the left in the picture at the top had a secret ingredient ~ green food colouring. Without it it looks pretty much the same as the lemon curd.) The two half litre jars in the photo at the top aren't full to the brim but I've found making more doesn't mean it lasts any longer ~ I think when there's plenty in the jar people (in my house at least) use more generous amounts. I'm sure there's research on that somewhere on this magnificent inter~web of ours. . .