7-MINUTE LEMON, ORANGE OR PASSIONFRUIT CURD

Serves: 6

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7-MINUTE LEMON, ORANGE OR PASSIONFRUIT CURD

Ready in: 10 MinTotal time: 10 Min

Ingredients

• 1/2 cup freshly squeezed lemon or orange juice or strained Passion fruit pulp or juice
• 1 stick (4 ounces) of unsalted butter
• 1/2 cup granulated sugar
• 1 whole egg
• 3 egg yolks
• Pinch of Salt

Instructions

1. Place the lemon, orange, or passion fruit juice and the butter in a saucepan over low heat and stir until the butter is melted. Whisk together the sugar, egg, and yolks and add to the butter mixture. Stir constantly over low to medium heat for 7 minutes or until the mixture thickens and coats the back of a spoon. Season with a pinch of salt. Ladle the curd into canning jars or store the curd in an airtight container in the refrigerator until ready to use.
2. Lemon curd is so delicious, so luscious, and so versatile that I'm sure it's what all good lemons aspire to be when they grow up. We can thank the English for this bright yellow curd with its tart, vibrant flavor, as well as for the wonderful notion of spreading it on scones hot out of the oven.
3. Made by gently cooking a mixture of fresh lemon juice, sugar, butter, and eggs until thickened, lemon curd is also divine on buttered toast, a simple and perfect way to appreciate the curd's cool, satiny texture. It makes an easy and delicious filling for tarts, cakes, and cookies. And a dollop of lemon curd tastes delicious with a piece of gingerbread or a slice of pound cake; its tart lemon flavor counters the spiciness of the former and the sweet richness of the latter. Pair it with a pound cake, shortbread, or cookies and you'll appreciate how lemon curd can transform a simple, somewhat homely cookie into something wonderful.
4. A foolproof method for making the smoothest lemon curd is all about ensuring that it’s smooth. Lemon curd is easy to prepare, except for one pesky problem: it sometimes winds up with bits of cooked and curdled egg. This problem is especially common in curds that use whole eggs as well as egg yolks. Because the egg whites cook at a lower temperature, they're more prone to coagulation. These cooked bits don't ruin the flavor of the curd, but a smooth texture will require careful cooking. Perfect for Spring, keep the curd in the fridge for layering in trifles, cakes, or for delicious dipping!

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