This week, we’re lucky to have quite a bit of citrus in the box, and I thought I’d remind you all of a great standby recipe that works not just with lemon but with any citrus. Orange curd is a delight on cranberry scones, and pomelo curd is lovely and fresh in the dead of winter. Try this formula with lime, lemon, orange, blood orange, pomelo, or grapefruit!
Note: I love this method from David Lebovitz. Take care as you are working on direct heat, but it works and is simpler than breaking out a million dishes. Just whisk it all it the pan and go for it. Straining afterwards removes any pesky lumps.
Citrus Curd
1/2 cup freshly-squeezed citrusjuice
1/3 cup sugar
2 large egg yolks
2 large eggs
pinch of salt
6 tablespoons unsalted butter, cubed
Place a mesh strainer over a bowl, and set aside.
In a medium saucepan, whisk together the lemon juice, sugar, egg yolks, eggs, and salt.
Add the butter cubes and set the pan over low heat, whisking constantly until the butter is melted.
Increase the heat and cook over moderate heat, whisking constantly, until the mixture thickens and just begins to become jelly-like. It’s done when you lift the whisk and the mixture holds its shape when it falls back into the saucepan from the whisk.
Immediately press the curd through the strainer. Once strained, store the lemon curd in the refrigerator. It will keep for up to one week.