Lemon/Kumquat curd

2 eggs

2 egg yolks

3/4 cup (165g) of white sugar

1/3 cup (80g) chilled, cubed, unsalted butter

And either

1. Zest and juice of two lemons or limes

2. 1/4 cup kumquat concentrate

Step 1. If you are using zest and juice then add them to a saucepan and bring to the boil then remove from heat and allow to steep until cool and strain. If you are making it with kumquats concentrate then just skip this step.

Step 2. Whisk your eggs, yolks and sugar together until it looks creamy and place on a low heat. 

Step 3. Add cubed butter and juice and whisk continuously until thickened.

Or, if you have a Bellini kitchen master just throw everything from in the jug at step two and set it for 70 degrees, speed 2, 20 minutes.

Kumquat curd and jam.