I used an adjusted version of the recipe from this book:
the peel and juice of 4-5 lemons (ab. 1c)
4 eggs, beaten
1/2 c cold butter, in cubes (I substituted some with coconut oil)
sugar - the original recipe says 2c, I actually used ab. 3/4c brown sugar with a bit of extra honey added
Use a smaller pan which will fit into a bigger pan. Combine all the ingredients in it, place it into the bigger pan and fill the bigger pan with water, bring it (gently) to a simmer and keep stirring your curd ingredients (if you let the water boil too vigorously it will make the egg coagulate and that's not what you wish). Cook and stir until thickened, then pour into sterilised jars. You'll get about as much lemon curd as shown in the top picture. It doesn't keep very long so it has little sense to make more than that. Enjoy!
In some parts of The States as well as the Caribbean, there's an even more fun version of this.ReplyDelete
Try some Key Lime curd.
There are also Key Lime pie and Key Lime cheesecake variations to try as well.
So, you think you know citrons in all of their variations ... well, these are different.
Unless you've had Calamansi from the Philippines before, you probably haven't had any citrus taste quite like this.
Yes, they are limes, but they are distinctively sour.
Meyer lemon curd is also fun, and Meyer lemons are somewhat like a cross between an orange and a lemon, but with a more mellow lemon flavour.
I have no idea if you can actually get American or Caribbean citrus where you are, but you can buy bottles online of the juice for baking.
Thanks for the link, I'll check it, though I never eat limes. The lemons I used for the lemon curd came from the market, 5 for 1 euro, I have no idea where they come from:)ReplyDelete
I think I once saw orange curd in a store, must go and check.