It’s been a dreary winter. Or maybe it’s me. Maybe spending last winter in Mexico spoiled the tough Michigan blood right out of me… No matter how many layers I put on the cold always seems to seep through the seams and penetrate my spine. I think God made me for warmer temperatures. Sometimes you need a little summery pick me up, (obviously I do) and whipping up a Citrus Curd sounded like a perfect remedy. I saw a recipe for a blood orange curd on foodgawker the other day, from the blog Cookie and Kate, and it immediately went on my “must try” list. So in an attempt to scare off the cold, I stoked up the fire, turned up the music, and started pulling ingredients out of the fridge and cupboards.
Honey-Sweetened Citrus Curd (Recipe adapted from Cookie and Kate)
- 4 tablespoons unsalted butter, cut into small pieces
- 1/3 cup honey
- 4 large egg yolks
- 2 large eggs
- Scant 2/3 cup fresh citrus juice (I used grapefruit)
- Dash lime juice
- 2 tablespoons finely grated citrus zest (I used lemon, orange and grapefruit)
In a medium bowl, cream the butter and honey until fluffy. Beat in the yolks and eggs slowly. Pour in the fresh citrus juice, and pour the mixture into a medium-sized saucepan. Cook over moderate (medium-low) heat, stirring constantly with a spatula. Cook until the mixture has thickened but do not let it boil. Cookie and Kate says “It’s done when your finger leaves a clear path on the back of a wooden spoon.” It took under 5 minutes for mine to get to this point, but I think it could have used a couple more minutes. Immediately remove from heat and stir in the citrus zest. Pour into glass jars and let cool before putting the lids on. Store in the refrigerator.