I love this curd! In fact, I love curd period. Essential for brunches and afternoon tea; great on toast, scones, muffins. Perfect for summer fruit tarts and inside fluffy cakes. Goes with everything!
Citrus Curd (YUM!)
5 egg yolks*
1 cup granulated sugar
1 navel orange, juiced and zested
2 lemons, juiced and zested
1 stick butter, cut into quarters
In a double-boiler over medium-high heat, whisk together egg yolks and sugar until smooth, about 1 minute. Add at least 1/3 cup of the combined citrus juice and all the zest to the egg yolk mixture. Whisk constantly until the mixture is thick and lightened; approximately 10-15 minutes. Once thickened, remove from heat and add the butter. Whisk butter until completely melted.
Pour into a clean container and cover with plastic wrap, pushing directly into the surface of teh curd. Cover with lid and refrigerate. Enjoy for up to 2 weeks.
*Note: Save your egg whites in the fridge for several days to use for a healthy omelette or not so healthy meringue cookies.
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