For all those of you who think this is a curd or yogurt based recipe (like I had thought) well its not. Its more of a dessert spread, which you can spread on your toast or bagel or pipe into your doughnut or fill in your cakes. I tasted my first lemon curd when my Uncle brought us a jar from New Zealand. My husband and I fell in love with it in the first whiff and taste! I then itself wanted to give it a try but never got around to it, because we only get key limes here not the really sweet sour lemons you get abroad.
There are different types of curds ranging from the sour lime curd to the sweet orange curd. I didn’t want to go and try lime curd in my first try. So the inspiration of this curd recipe came from Masterchef Australia where Matt Sinclair fills his doughnuts with orange and lemon curd. So decided to tweak this recipe by adding lemon extract. I found the curd tad sweet, so maybe you can reduce the amount of sugar (by a couple of tbsp.) to suit your taste.
Dollop it on your ice creams or swirl in your yogurt and enjoy.
Source :Citrus curds
Juice from navel orange – 1 cup
Orange Zest – 1 orange
Egg – 1
Egg yolks – 2
Granulated sugar – ¼ cup
Unsalted butter – ¼ cup
Lemon extract – 1 tbsp
Salt – a pinch
Pour the orange juice into a small saucepan over medium-high heat, then bring to a simmer and let it reduce down to about 3/4 cup.
Transfer the juice to a measuring cup to cool, and stir in the zest.
In a separate bowl, whisk together the egg, yolks, and sugar. When the juice has cooled to room temperature, whisk it into the egg mixture in a steady stream.
Set a clean bowl with a strainer over the top next to the stove.
Pour the egg and juice mixture back into your small saucepan and set it over medium heat. Stir slowly but constantly until the mixture has thickened to a pudding-like consistency — about 6 to 8 minutes, or until the mixture is 180°F.
Strain the mixture into the clean bowl to remove the zest and any bits of cooked egg. Stir in the butter, lemon extract and the pinch of salt while the curd is still warm. Mix until smooth. Store in the refrigerator for up to 5 days. Freeze for up to 3 months.