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Fruit Curds

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{Master Recipe}

This fruity confection is so easy to make and contributes such a bright flavor to desserts of all varieties.  It is fabulous in pies, tarts, turnovers, as a topping on crepes or waffles, as well as a filling in cakes, cupcakes or trifles.  One of the best things about a curd is that you can make it with pretty much any fruit!    

Ingredients

5 egg yolks

3/4 cup sugar

1/2 cup freshly squeezed juice or whole or sliced berries, washed and dried

1/4 cup cold unsalted butter, diced


Optional: Finely grated zest of one citrus fruit, if desired.

Directions

  1. Use the double-boiler method and bring water to a simmer. 
  2. In top bowl, whisk yolks and sugar together, followed by the juice and zest (or berries). 
  3. Cook, stirring constantly about 5 to 6 minutes.  Sauce should thicken some.  (Thickening will continue as it cools.  Each fruit/juice will develop it's own consistency.  
  4. Remove from heat, add butter and allow it to melt before stirring in.
  5. Strain through a fine mesh sieve if using whole berries or zest that you may want to remove.  Otherwise you can transfer it to a clean bowl and refrigerate until ready to use.  The curd could also be poured directly into a tart or pie crust and then refrigerated.

The curd will keep refrigerated for about one week.

Variations

Various curds that we have tried and loved are lime, lemon, meyer lemon, orange, grapefruit, blackberry, and raspberry.  We haven't made one we didn't like and are excited at the possibilities here!