Tuesday, February 3, 2009

Citrus Curd

The perfect scone accompaniment!

2 large eggs plus 2 large yolks
3/4 c. sugar
1/3 c. freshly squeezed lemon juice
1/3 c. freshly squeezed orange juice
1 t. grated lemon zest
1 t. grated orange zest
few grains of salt
1/3 c. butter, chilled

In a heavy-bottomed medium saucepan, whisk together the eggs and yolks to combine. Whisk in the sugar, lemon juice, orange juice, lemon peel, orange peel, and salt. Cut the butter into 1/2" cubes and add to the saucepan. Stirring constantly, cook the mixture just until it comes to a boil and thickens. Do not overcook as it will curdle.

Pour the mixture into a heatproof glass container. Cover the surface with plastic wrap and refrigerate.

Makes approximately 2 cups.


Amy said...

I've wanted to make this every since I eavesdropped on you telling April about it last year. Seriously..why haven't I yet??

crystal said...

Made this Saturday! Yummmmm. I made whipped cream and folded it in.