Citrus Curds
4 lemons or 6 limes
1 3/4 cup sugar
1 1/2 cup butter, sliced into tablespoon segments
4 eggs, well-beaten
Scrub the fruit to remove waxes and contaminants. Zest the fruit, and then squeeze the juice. You should have about ¾ cup of juice; adjust quantities as needed. Finely chop the zest.
Break eggs into a bowl and beat them well. Set them close by with a strainer at hand.
In a double boiler, combine sugar and juice. Bring the double boiler up to a boil and stir with a whisk until the sugar is dissolved. Add the butter, and keep whisking until it is melted.
This next part is easiest to do with a friend. Suspend the strainer over the double boiler, and pour the eggs through the strainer into the hot mixture at a medium pace. Quickly whisk the eggs into the mixture; tip the strainer to empty the most egg into the curd. Keep whisking over the heat until the curd becomes translucent and no longer tastes eggy.
Pack the hot curd into sterilized glass canning jars (right out of the dishwasher works just fine) and refrigerate.
A citrus curd that can be made with limes, lemons, or oranges (or a combination) - just use ¾ cup of fruit juice. Curds can be made with any acidic fruit; try cranberry or pineapple.
Of course it's a standard on scones, but is also used for cake and pie fillings.
Straining the eggs is critical to avoid unwanted lumps of clinging egg whites in the curd.
Melanie