Citrus Curd Recipe
Turn fresh citrus fruits — like lemon, lime, pink grapefruit, orange, blood orange, or Meyer lemon — into a tangy addition to homemade cakes, pies, tarts or as a delicious spread to enjoy with scones or fresh baked bread.
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1/2 cup sugar
1/3 cup freshly squeezed citrus juice
1 1/2 teaspoons lightly packed freshly grated citrus zest
4 large egg yolks
5 tablespoons unsalted butter, cut into small cubes and chilled
Yield: 1 cup
1. Whisk together the sugar, juice and zest in a medium, heavy saucepan. Whisk in the yolks until smooth. Drop in the butter.
2. Cook over medium heat, stirring slowly and continuously with a heatproof rubber spatula, until the mixture thickens and begins to bubble around the edge of the pan, 5 to 7 minutes.
3. Immediately pour the hot curd through a mesh sieve into a clean glass or metal bowl. Press a piece of plastic wrap directly onto the surface to prevent a skin from forming. Cool to room temperature, then refrigerate in an airtight container until chilled.
© Copyright 2013 Sheri Castle
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