Making Proper Citrus Curd
The secret to a stable curd is patience. You are building an emulsion, and rushing the heat will cause the proteins in the egg to seize before they can thicken the fruit juice properly.
Watch the edges, not the clock.
Keep a strainer nearby; even the best cooks occasionally get a fleck of cooked egg white that needs to be smoothed out.
- non-reactive stainless steel saucepan
- whisk
- fine-mesh sieve
- glass bowl
- silicone spatula
What goes in.
- 1/2 cupfresh citrus juice (lemon, lime, or grapefruit)
- 1 tbspfresh citrus zest, finely grated
- 3/4 cupgranulated sugar
- 3large eggs
- 1large egg yolk
- 6 tbspunsalted butter, cubed and cold
Knowing when it is set
Dip a metal spoon into the curd and run your finger through the coating on the back. If the line stays clean and the liquid does not run back into the path, the curd is finished.
The method.
Whisk
Combine the juice, zest, sugar, eggs, and yolk in your saucepan. Whisk until the sugar is dissolved and the mixture is uniform.
Heat
Place the pan over medium-low heat. Stir constantly with a silicone spatula, making sure to scrape the corners and bottom of the pan to prevent the eggs from sticking.
Emulsify
Once the mixture thickens, remove it from the heat. Immediately whisk in the cold butter, one cube at a time, until the curd is smooth and glossy.
Strain
Pour the hot curd through your fine-mesh sieve into a clean glass bowl to remove any bits of zest or cooked egg.
Chill
Press a piece of plastic wrap directly onto the surface of the curd to prevent a skin from forming. Refrigerate for at least 3 hours before serving.
Other turns to take.
Mixed Citrus
Combine blood orange and lemon for a deeper color and complex acidity.
Passion Fruit
Replace half the juice with passion fruit pulp for a distinct tropical aroma.
When it doesn't go to plan.
Use a non-reactive pan like stainless steel; aluminum can turn your curd metallic in flavor and grey in color.
If you accidentally curdle the eggs, immediately move the mixture to a blender and pulse until smooth before straining.
Add the butter off the heat to ensure the emulsion stays stable and creates a high-shine finish.
The ones that keep coming up.
Can I use less sugar?
The sugar acts as a stabilizer for the egg proteins. Reducing it significantly will result in a thinner, less stable curd.
How long will this stay good?
Stored in an airtight jar in the refrigerator, it will remain stable for up to one week.
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