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Author Notes: Smash two tiny, cute fruits together with some eggs and sugar and you get this! I wanted a unique curd for my bakeshop. This is exactly what I wanted, but sadly, a bit too labor intensive juicing the tiny fruits for the bakeshop. I've converted a "text book" lemon curd recipe, but I think pureeing the kumquat rinds is a novel technique and adds more sweet/tart kumquat essence to the curd. —Hilarybee
Makes 1 1/2 pints
- 6 Large Eggs
- 6 Egg Yolks
- 1 1/2 cups Granulated Cane Sugar
- 1 pint Kumquats, juiced and rinds reserved
- 1/2 cup Fresh Key Lime Juice (about 9-12 Key Limes, depending on juiciness)
- 1 cup Butter, cubed
- Combine the eggs, yolks and sugar in a large heat proof bowl. Add the kumquat juice and key lime juice.
- Using a food processor or blender, puree the kumquat rinds. You may need a tiny bit of water- but try to add as little as possible. Measure 1/4 cup of the puree and add it to the bowl.
- Place the bowl over a saucepan of simmering water. Whisk vigorously every 3-4 minutes, to prevent the eggs from curdling. Cook for a total of twenty minutes, or until the curd is thickened.
- Strain the curd in a large sieve to remove the kumquat pulp. From this point, you can whisk in the butter, (whisking vigorously) while adding the butter a little at a time. OR you could pour the curd into a blender, add the butter a little at a time while blending on medium-high. I've done it both ways. The blender technique is a bit smoother, but sometimes I don't bother to drag it out.
- Ladle into jars. Stores well in the fridge for 2-3 weeks. It never lasts that long at my house.
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