Tuesday, August 15, 2006

C loves Citrus

I do not typically eat oranges, mandarins, tangelos as a fruit per se.

However, bring on Lemon Chicken, Orange Pork Ribs, Duck with Yuzu, Grapefruit Sorbet, Liquered Kumquats etc and you would see a molar baring smile on my face.

Indeed. I do adore citrus when paired with food, or simply sliced and added to water for that fresh alluring whiff (and dose of Vitamin C)!

Bestowed with bags of citrus, decided to make the fruit into curd. It tastes great with white bread (yes, this is a very rare treat), makes a handy filling for tarts/cakes amongst a multitude of other reasons...

To complete the look, frilly covers for the filled jars were made.

1/2 cup fresh lemon juice
2 teaspoons finely grated fresh lemon zest
1/2 cup sugar
3 large eggs
3/4 stick (6 tablespoons) unsalted butter, cut into bits

Whisk together juice, zest, sugar, and eggs in a 2-quart heavy saucepan. Stir in butter and cook over moderately low heat, whisking frequently, until curd is thick enough to hold marks of whisk and first bubble appears on surface, about 6 minutes.

Transfer lemon curd to a bowl and chill, its surface covered with plastic wrap, until cold, at least 1 hour.


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