Citrus Curd for Lemon, Lime and Grapefruit Curd filled Cupcakes

By skidivr595

Ingredients

• 4 large egg yolks
• 2/3 cup sugar
• 5 tablespoons freshly squeezed citrus juice, strained
• 5 tablespoons unsalted butter, cut into small pieces
• 7 tablespoons heavy cream
• 2 teaspoons powdered sugar

Details

Servings 24

Preparation

Step 1

1. Whisk together egg yolks, sugar, and citrus juice in a small, heavy-bottomed saucepan. Cook over low heat, stirring constantly, until mixture coats the back of a spoon, about 4 minutes.
2. Transfer to a small bowl. Stir in butter, piece by piece. Cover with plastic wrap, and cool in the refrigerator.
3. Whip together cream and powdered sugar until stiff peaks form.
4. Fold cream into the chilled curd.
Tip: The above recipe makes enough curd for over a teaspoon of filling for 24 cupcakes. I made 6 egg yolks worth so that I could get three batches for the three flavors. I ended up with extra, but those who wandered into the kitchen didn’t mind having something to dip the cupcake guts into.