(Lime, Juice Orange, Blood Orange, Bitter Seville Orange, and Passion Fruit)
Fruit curd is actually a custard that depends on the high acidity of the fruit, in combination with egg yolks and butter, to achieve its gloriously silken texture without the addition of a starch thickener. This results in an utterly uncompromised purity of liltingly bright flavor.Fruit curd is one of the most delightful and useful components in the dessert kingdom. Lemon has always been the queen of curds, described as capturing sunshine in a jar. But I’ve discovered that passion fruit takes curd to new heights, difficult to describe other than to say it brings to mind words like tropical and tantalizing and addicting. The lime and orange curds are like pure concentrations of these often illusive flavors. They taste the way one hopes for the best variety of this fruit to be at its peak of ripeness and freshness.Fold whipped cream or meringue into curd and you have a lighter and more mellow filling or topping that is an unrivaled partner for fresh fruit. A little curd folded into plain yogurt does wonders to enliven it. Curd also serves as the base for the most creamy, flavorful chiffon pie and ice creams.Different citrus fruits vary in flavor intensity and acidity, thereby requiring differing amounts of sugar. The stronger the acid and the less sugar used, the sooner the curd thickens (the lower the finished temperature). Each one of these fruit variations has been worked out carefully, taking these factors into consideration and resulting in the most intensely pure flavor of each fruit.
— via fruit curd forum
And you can find EVERYTHING you want or need to know at that link. It’s great!
Sweet and Simple Homemade Lemon Curd ~
(recipe adapted from The Slow Roasted Italian ♡ )
Yield: 3 cups
1/2 cup butter
1 1/2 cups sugar
2/3 cup lemon juice, approximately 4 lemons
2 tablespoons lemon zest, approximately 2 lemons
pinch of salt
Whisk the eggs together and set aside. Zest the lemons and then chop the zest as finely as possible. Place all ingredients except the eggs in a glass bowl over a medium size saucepan of simmering water. Medium heat works well for this. When the butter has melted, approximately 10 minutes, and before the mixture is very warm, gradually pour the eggs into the bowl whisking constantly.Cook, stirring or whisking constantly, until the mixture is thickened to the consistency of pudding. This should take about 15 minutes. Remove from the heat and set the bowl aside to cool. You can strain the curd while it is still warm to remove any lingering bits of zest, if you desire. Once cool, pour into jars and refrigerate. Enjoy!
(btw, color can vary depending on which, out of millions, recipe you use…more or less about yolks).
When it coats the spoon…or gets like the consistency of sour cream…it’s done. Chill!
Here’s where I can’t leave this stuff alone!