Looking for a suitable recipe, we were confronted with all sorts of 'fussy' ones that, frankly, we just don't have the time or inclination for. So we adapted an old recipe from a card in my recipe stash and were able to make use of the 4 eggs we had as well.
The ingredients we used were -
4 medium eggs, lightly beaten
We zested and juiced all the limes - zested all the lemons but only used the juice of two of them.
All the ingredients were placed in a heatproof bowl over a pan of just-simmering water... take care NOT to let the water touch the bowl or the egg will scramble. Stir.
We made sure to keep the water in the pan at a low heat and stirred the ingredients until first the butter melted and then the sugar dissolved. Keep stirring....
The curd was poured (messily) into sterilised jars... we had done this by pouring boiling water, right up to the brim, and leaving them whilst the curd was cooking.
From the ingredients we used, we made about 700ml of curd.
The recipe we adapted says the curd will keep in the fridge for up to a month but, somehow, don't think ours will last that long...