Springtime Citrus Curd
Ingredients
- 75 g butter
- Juice of 2 lemons, about ⅓ cup
- Juice of 1 lemonade, orange or grapefruit, about ¼ cup
- ¼ cup sugar
- 1 heaped tbsp mild-flavoured honey
- 1 egg
- 2 egg yolks or 1 whole egg - the egg whites will come in handy for the slice below
Instructions
- Set up a double boiler with a bowl sitting over a pot of gently simmering water (make sure the bowl is not touching the water).
- Add the butter and, once melted, add the citrus juices, sugar and honey. Whisk until the sugar melts, then add the egg and egg yolks, one at a time, mixing well between each addition.
- Use a wooden spoon to patiently stir until the sauce coats the back of the spoon (note that the curd will thicken a little as it cools). This will take about 6-8 minutes.
- Clean and sterilise* two small jars and pour the hot curd into the hot jars. Cool on a wooden board, then store in the fridge and consume within one month.
Notes
*If I am planning to use the curd within the next week, I quickly prepare the jars by filling with boiling water and sitting for one minute then pouring the hot water out and filling with the hot curd. To store for longer than a week boil jars and lids for five minutes to sterilise.