Mock Seville Orange Curd

     I continue to yearn to cook all the things I did in England.  It is hard, though, because much of the food just isn't the same.  There are no digestives here.  Well, OK, you can get them, but they are very rare, and very expensive when you do find them.  The only chocolate here that compares to chocolate in England is the Lindt chocolate, but again, very expensive.  The brown sugar isn't as nice.  Yogurts, cheese, and crackers - forget it. 
     OK - I'll stop whining, and talk about a  success story.  I missed cooking with Seville oranges this year.  As far as I could tell, they were not available here in southern California.  I usually make a Seville orange curd tart in January or February every year, and this is enough of a distinctive event in my culinary calendar that I was really quite sad at the thought of not being able to do it. 
     Then, I remembered a Nigella cooking program that I saw at least 10 years ago now, where she made orange ice cream.  She used orange and lime zest, and said that the combination of orange and lime gave the flavor of Seville oranges.
     It was my only hope of having anything remotely like Seville orange curd this year.  I'm happy to say that it worked, and I've had my Seville orange curd fix.


Mock Seville Orange Curd

50 mls lime juice
100 mls orange juice
Zest of two limes
Zest of two oranges
3 eggs
3 egg yolks
200 grams sugar
110 grams butter, cut into smallish pieces

Combine the juices, zest and sugar in a saucepan.  Whisk in the eggs.  Add the butter pieces, and cook over a low heat until the mixture thickens, stirring constantly.  The mixture will seem thin and unpromising as you stir, but be patient, because all of a sudden it will all come together and all will be well.