A citrus curd that can be made with limes, lemons, or oranges (or a combination). Of course it's a standard on scones, but is also used for cake and pie fillings.
Straining the eggs is critical to avoid unwanted lumps of clinging egg whites in the curd.
- 4 Lemons or 6 limes
- 3/4 c sugar
- 4 egg yolks, well beaten
- 1 stick unsalted butter, sliced into tablespoon segments
- Scrub the fruit to remove waxes and contaminants. Zest the fruit, and then squeeze the juice. You should have about Â¾ cup of juice; adjust quantities as needed. Finely chop the zest.
- Break eggs into a bowl and beat them well. Set them close by with a strainer at hand.
- In a double boiler, combine sugar and juice. Bring the double boiler up to a boil and stir with a whisk until the sugar is dissolved. Add the butter, and keep whisking until itâs melted.
- This next part is easiest to do with a friend. Suspend the strainer over the double boiler, and pour the eggs through the strainer into the hot mixture at a medium pace. Quickly whisk the eggs into the mixture; tip the strainer to empty the most egg into the curd. Keep whisking over the heat until the curd becomes translucent and no longer tastes âeggyâ.
- Pack the hot curd into sterilized glass canning jars (right out of the dishwasher works just fine) and refrigerate.
|Amount Per Recipe||%DV|
|Recipe Size 385g|
|Calories from Fat 809||57%|
|Total Fat 92.02g||115%|
|Saturated Fat 58.1g||232%|
|Trans Fat 0.0g|
|Total Carbs 161.5g||43%|
|Dietary Fiber 3.4g||11%|