This curd recipe works well with any citrus fruit — lemons, limes, grapefruits. Plus it makes enough to fill a whole 9-inch tart, six 6-inch tartlets (see my Perfect Pastry recipe), or you can simply jar it and store it in the fridge for later. The balance of the sour-sweet-buttery flavors of this simple citrus curd can lend itself nicely to both sweet and savory dishes (or, hey, just spread it on some toast). Try my Angel Food Curd Cupcakes!
I happen to have an excess of pomelos in my backyard, so that’s what I used to create the curd seen above. I used 8 pomelos for juicing as well as the zest of 1 pomelo to add a bit more kick.
A Note About the Recipe: As the name implies, your eggs will curdle once you add the citrus juice to the egg mixture. It will look funny, but that just means you’re doing it right.
A Note About Supplies: I personally do not own a double boiler. Although that would be helpful in this recipe, you can Macgyver your own contraption that will get the same job done. Simply find a metal bowl that fits snuggly over the pot you’re using to simmer the water. Some people will cook their curd in a pot over direct heat. I do not recommend this, as the curd will be at greater risk of becoming a scramble.
Baking, Savory, Sides, Sweet
Servings: 2 cups curd
This curd recipe works well with any citrus fruit -- lemons, limes, grapefruits. The balance of the sour-sweet-buttery flavors of this simple citrus curd can lend itself nicely to both sweet and savory dishes.
4 oz unsalted butter, at room temperature
1 1/3 cup granulated sugar
3 whole eggs
3 egg yolks
1 cup fresh citrus juice
1/2 - 1 tablespoon citurs zest
Fill a medium pot (or the bottom of a double boiler if available) with about an inch of water.
Bring water to a simmer on stovetop.
In a large bowl of a stand mixer, cream together butter and sugar until completely combined.
One at a time, add eggs then yolks.
Beat until eggs and sugar mixture are completely combined. Should be light and fluffy.
With the mixer on low, slowly add citrus juice. Mixture will curdle.
Pour the curdled liquid into a clean medal bowl and place on top of the simmering pot of water (or use the top of a double boiler if available)
Cook the mixture over the simmering water, whisking frequently.
Whisk constantly, scraping the sides of the bowl to avoid overcooking the eggs in the mixture.
Continue to whisk until the mixture thickens enough to coat the back of a spoon. (If using a candy thermometer, cook until curd reaches 175F)
Remove the bowl of cooked curd from the heat and pour it through a sieve into a clean bowl, eliminating any bits of egg that may have cooked.
Stir in 1/2 - 1 tablespoon of the citrus zest to taste.
Cover and chill until curd is set (at least one hour) before serving.