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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.

My pomelo tree seems to be a year-round treat.

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.

Egg and sugar mixture should be a bright yellow color and smooth in texture.
Once the citrus is added to the egg and sugar mixture, the color will lighten and the texture will resemble a very loose cottage cheese.

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.

Try this recipe next: Angel Food Cupcakes…With Citrus Curd.

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