Lemon or Lime Curd

 

Lemon or lime curd is a delightful and tangy spread that can be used in various desserts, pastries, and even as a topping for pancakes or yogurt. Here's a basic recipe for making lemon or lime curd:

Ingredients:

  • 3-4 lemons or limes (or a combination of both) for zest and juice
  • 3/4 cup granulated sugar
  • 1/4 cup unsalted butter, at room temperature
  • 3 large eggs
  • Pinch of salt

Instructions:

  1. Prepare the Citrus:

    • Wash and dry the lemons or limes. Use a fine grater or zester to remove the zest from the citrus fruits. Be sure to only grate the colored part of the peel, avoiding the bitter white pith.

  2. Juice the Citrus:

    • Cut the lemons or limes in half and extract the juice. You'll need about 1/2 cup to 2/3 cup of juice, depending on the size and juiciness of the fruits.

  3. Create a Double Boiler:

    • Fill a saucepan with a couple of inches of water and place it over medium-low heat. Choose a heatproof bowl that fits snugly over the saucepan without touching the water. This will be your double boiler setup.

  4. Combine Ingredients:

    • In the heatproof bowl, whisk together the citrus zest, citrus juice, granulated sugar, butter, eggs, and a pinch of salt.

  5. Cook the Mixture:

    • Place the heatproof bowl over the saucepan with simmering water (double boiler). Make sure the water doesn't touch the bottom of the bowl.
    • Cook the mixture over medium-low heat, stirring constantly with a wooden spoon or silicone spatula. The mixture will thicken as it cooks. This process can take about 10-15 minutes.

  6. Test for Readiness:

    • The curd is ready when it coats the back of the spoon and leaves a trail when you run your finger through it. It should be thick enough to hold its shape but not so thick that it's like a pudding.

  7. Strain the Curd (Optional):

    • To ensure a smooth texture, you can strain the curd through a fine-mesh sieve into a clean bowl to remove any bits of cooked egg or zest.

  8. Cool and Store:

    • Remove the bowl from the heat and let the curd cool slightly. Then, transfer it to clean jars or containers. Place a piece of plastic wrap directly on the surface of the curd to prevent a skin from forming. Once it's completely cool, seal the jars and refrigerate.

  9. Enjoy:

    • Use your homemade lemon or lime curd as a topping for scones, toast, muffins, pancakes, or as a filling for tarts, cakes, and pastries.

Lemon and lime curd can be stored in the refrigerator for about 1 to 2 weeks. Make sure to keep it covered and sealed to maintain its freshness.

Courtesy of:

Chat.GPT

NOTES:

The first time I made this it turned out perfect. The second time I made it in La Jolla I was sieving out cooked egg. Maybe I walked away from it for a second to get the timer or maybe it was too hot, not sure. It still tasted yummy but a lot more work with the sieving.

I made it again, this time making sure I stirred constantly, never leaving the pot. But I still got bits of curdled egg. ChatGPT says I likely had my heat on too high. So adjust the double boiler to barely a simmer.


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