This makes a delicious filling for cakes and tarts and can also be used as a spread for biscuits, scones or croissants.
Ingredients
Directions
Combine the juices, zest, sugar and butter in a saucepan and bring to a boil over medium heat.
Beat the yolks in a bowl until liquid.
Beat ¼ of the boiling liquid into the yolks and return the remaining liquid to a boil over low heat.
Beat the yolk mixture into the boiling liquid and continue beating until it thickens slightly, about 2 minutes.
Do not allow the curd to boil or it will scramble.
Pour into a clean bowl, cover surface with plastic wrap and chill.
Makes 1 Cup
Comments