If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
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.