Today I made some Lime curd based on this recipe for Lemon curd here except I used 250g icing sugar, the zest of the limes and my eggs were jumbo eggs (68g) instead of large so I used 2 whole eggs and 6 whites, and I didn't bother with warming the eggs or the lemon juice. I made it in the microwave as per the recipe, when I looked at the mixture after the second time, I thought it wasn't going to work as it looked rather curdled, but after I whisked it well, dropped the butter cubes in, and then whisked again, it came together and looked as it should, it tasted really good as well (tart and slightly sweet) I had to hold myself back from sampling too much of it.
I also made some plum jam from 1kg of blood plums, stoned and quartered, cooked till soft with 3/4 cup of water, then put the mixture through the mouli, (no plum skins in the jam) added 3 cups of sugar and heated slowly till the sugar had dissolved then brought it to the boil and boiled till my thermometer read 105C, then poured it into jars.
I ended up with a nice amount of lime curd. I've frozen most of it (as the lemon curd recipe says that it freezes brilliantly), five jars of plum jam, plus a sinkful of dishes which didn't take too long to clear away.