Lemon and lime tart

To make the curd, put all of the ingredients in a medium pan over a low-medium heat. Cook, stirring constantly, until thickened enough to coat the back of a wooden spoon – it’s essential that you stir the curd while cooking, otherwise the eggs may scramble. Pour the curd through a fine-mesh sieve into a bowl, then cover and chill for at least 4 hours.

Heat the oven to 180C/fan 160C/gas 4. Lightly butter a loose-bottomed 23cm tart tin, and line the base with a circle of baking paper. To make the tart case, put all of the ingredients and a pinch of salt in a large bowl, and use a spatula to mix everything until evenly combined. Scrape the mixture into the tart tin and press into the base and up the sides. Bake for 25 minutes or until golden brown. Remove from the oven and leave to cool. After 20 minutes, carefully remove the macaroon tart case from the tin and put on a wire rack to cool completely.

Scrape the curd into the cooled tart case and spread into an even layer. Scatter with some citrus zest to decorate. It will keep, chilled, for up to three days.