Curd is originally a British spread made with lemons. But you can actually make curd with almost every citric fruit you can find (oranges, grapefruit, tangerines) as well as berries (strawberries, blueberries, raspberries) or mango.
I love using it for tartes, topped with meringue.
Note that the only additional step when making non-citric curd is pureeing the fruit using a food processor.
I have seen and tried recipes using the lemon/lime zest but I like it more without it. It’s clear.
The quantities below make for 2 X150 gram jars.
- 150ml lemon juice
- 140 gr refined sugar
- 3 eggs
- 85 g butter, cubed
- 1 spoon corn starch
Squeeze the limes (+ not necessary step: strain the juice so it’s pure), mix in the sugar and corn starch and place it on the stove at medium heat. Once sugar melted add butter cubes piece by piece and stir gently.
In the meantime beat the 3 eggs, adding a pinch of salt.
Once the butter is blended in, add the beaten eggs but stir gently and continuously using an egg wisk. Keep the stir on until the curd starts clotting.
(Mind that if you don’t stir continuously, the eggs might get flaky and the consistency of the curd changes, you want a smoothy, creamy curd 🙂
Now pour into jars you prepared and let it cool. I always put it in the fridge for a few hours after it cools.
Top tartes, cupcakes, Brioche and fancy cakes with it.
Kept in the fridge, curd can be used up to 2 weeks.
Enjoy! It’s delightful, darling!