These curds can be used in pastry tarts, for sandwiching cake layers and to fill macarons. You can freeze any leftovers for later use. The method for making these is the same regardless of the type of citrus you use.
Lime juice – 180ml (approximately from 2 limes)
Lime zest – 2limes
Sugar – 100g
Butter – 60g
Eggs (beaten) – 1
Makes Xg, enough to fill a pastry case with a Xcm diameter, or enough to sandwich X macarons.
Lemon juice – 2lemons
Lemon zest – 2lemons
Sugar – 100g
Butter – 50g
Egg yolk – 2
Whole egg – 1
Makes 245g, enough to fill a pastry case with a 20cm diameter, or enough to sandwich 20 macarons.
Grapefruit juice – 1/2fruit
Grapefruit zest – 1fruit
Sugar – 25g
Butter – 20g
Egg Yolk – 2
Makes Xg, enough to fill a pastry case with a 20cm diameter, or enough to sandwich X macarons.
The directions are the same for all the above citrus fruits.
Combine all the ingredients except for the eggs in a saucepan, stir until the butter melts. Then add this mixture to the eggs 1 tablespoon at a time stirring constantly.
Put back into the saucepan on the hob and stir constantly on medium heat for about 20-25 minutes until the mixture thickens and coats the back of the spoon. Using a silicone spatula is best. PHOTO
To cool transfer to a bowl and cover in cling film. Make sure that the clingfilm is touching all the surface area of the mixture to prevent a film form forming. PHOTO
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