Lemon and Citrus Curd
Lemon Curd or Grapefruit Curd
In a clean glass bowl that fits on top of a pot (double boiler) add the egg yolks and cornflour and whisk to a smooth paste and keep aside.
Heat the juice(s) & sugar in a medium-size saucepan over moderate heat until the sugar is melted.
Slowly pour the heated juice into the bowl with the egg yolk paste, stirring continuously with a whisk.
Place the glass bowl with the curd mixture on top of a double boiler over low heat. The water in the pot must reach a slow simmer.
Stir continuously until the curd has thickened, about 10 minutes.
Cut the butter into cubes and add it to the thickened curd. Whisking constantly to fully incorporate the butter.
Immediately bottle the curd and seal with a lid.
Allow cooling to room temperature before refrigerating.
Whisk together juice, zest, honey, and eggs in a heavy saucepan.
Once it’s warm, whisk in the coconut oil and cook over moderately low heat, whisking frequently, until curd is thick enough to hold marks of whisk and first bubble appears on the surface, about 6-8 minutes.
Pour through a fine-mesh sieve into a bowl to get out any cooked egg bits.
Cover the top of the lemon curd with plastic wrap and chill until cold, at least 1 hour.
- Amount Per Serving
- Calories 1660.07
- % Daily Value *
- Total Fat 105.62g163%
- Saturated Fat 69.54g348%
- Trans Fat 2g
- Sodium 141.8mg6%
- Total Carbohydrate 175.29g59%
- Dietary Fiber 2.69g11%
- Sugars 157.56g
- Protein 19.39g39%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.