When the warm weather starts to arrive I cannot help but think of lemons, lemon cakes, lemon slices, lemonade, lemon puddings. Citrus has that tongue puckering tang that wakes you up and makes you think happy thoughts - well at least it does to me.
These shiny limes, lemons and grapefuit were calling to me in the market today, just begging to be made into soft and tangy curds. “Lisa, come buy me, make me into something tasty” they said in a little citrus chorus.
So of course I obliged and shoved them into my basket, my mouth watering already at the thought, have you noticed citrus has a way of doing that to you?
Look at them in their juicy, shiny glory!
Let me introduce you to my reamer.
My reamer is one of those things that I just cannot live without in the kitchen. If I can’t find it, I start to hyperventilate and panic. It is the most useful low tech gadget I have alongside my zester.
Go now, buy one and then make the citrus curd recipe below, believe me, you will thank me for it.
- 50 grams butter (not margarine... ever)
- 2 whole free range eggs
- 3/4 cup of white sugar
- 1/4 cup of citrus juice (lemon, lime, grapefruit,mandarin etc.)
- 1-2 tspns of zest from your chosen fruit
Whisk your eggs until light and airy, Add to the other ingredients. If you would like your curd smooth, strain the juice before you add it. I personally don’t mind little pieces of fruit and zest in the curd.
Cook in a bowl over simmering hot water or in a double boiler
Cook gently until your curd has thickened to the point where if you run your finger over the back of a spoon it will leave a track. It will thicken a little on cooling.
You want to ensure that you do not cook your eggs and end up with a lumpy curd. So keep it on a low to medium heat.
Keep stirring gently and testing throughout the cooking process. It takes roughly 20 minutes with my old stove, but it may take you less, better to go slowly though than turn up the heat and end up with bits of cooked egg.
If you find after your curd has cooled that it is too thin, you can reheat it again and cook it a little longer until you have your desired consistency. Store in the fridge.
One beautiful jar of sunshine, Lime curd - ready to spread on to hot scones.
Note: One thing I noticed when browsing around the net, was that the curds I make here in New Zealand are so much yellower in shade than ones made in the US. I strongly suspect that the bright free range yolks and the yellow NZ butter (american butter seems to be very pale and almost white) are what give the curd it’s sunny hue.