Lemon/Lime/Orange Citrus Curd

By paperplategourmet

A good recipe to make lemon curd, lime curd, orange curd or whatever citrus you have. The curd that comes from this recipe can be used in pies, tarts, as a sauce, in parfaits or by itself as a mousse.

Ingredients

• 4 eggs (room temperature)
• 1 cup of sugar
• The zest of 1 lemon, lime or orange (whatever citrust you choose)
• 2/3 cup of freshly squeezed and strained of pulp citrus juice (if your citrus is ripe, approximately the juice from 1 orange, 2 lemons or 4 limes)
• 1/4 cup of cold butter cut into cubes

Details

Preparation time 10mins
Cooking time 40mins

Preparation

Step 1

In a medium sized stainless steel bowl that fits snugly over a pot, use an electric mixer to blend the eggs together. Add the sugar. Beat until the mixture is very pale, more than doubles in volume and is airy. This takes some time. Slowly dissolving ribbons will form but the true test is when the mixture is extremely pale yellow like the colour of butter or lighter.

Add your zest and juice and mix in. The mixture will become quite liquid. You may want to mix the juice in with a wire whisk by hand.

Place the bowl over a pot of simmering water. Stir with a whisk or beat with a whisk. This takes time and patience. As the mixture heats, it will thicken. When it is quite thick - the consistency of mayonaisse or ribbons that take quite a while to dissolve - remove from the heat and beat in the butter. The butter is optional but adds a richness and creaminess. If you want a very smooth consistency, press it through a sieve. Not putting it through a sieve merely leaves the zest in the finished product.

Spoon into small serving dishes or refrigerate the entire bowl for at least 2 hours or overnight covered with plastic wrap pressed onto the surface so no skin forms. Use as you will.

** It will also last for several days as a spread such as for scones if put into an air tight jar and refrigerated.**