Citrus Curd

• servings: Makes sbout 1½ cups

Ingredients

1/2 cup fresh citrus juice of any kind, one fruit or mixed

1/4 to 1/3 cup sugar, depending on how sweet you want it

1 tablespoon grated citrus zest

2 eggs

3 egg yolks

1 stick butter, softened

Directions

Fill a medium pot with an inch or two of water and bring to a boil over mediun heat. Whisk the juice, sugar, zest, eggs, and egg yolks together in a heatproof metal or glass bowl. Place the bowl over the pot (you're basically making a DIY double boiler setup-make sure the bowl doesn't touch the boiling water below) and gently heat, whisking constantly, until the mixture thickens to a pudding-like consistency, 3 to 5 minutes. Remove from the heat and whisk in the butter. If there are any bits of cooked egg, or you don't want the zest in the final curd, strain the mixture before letting it cool, then store in an airtight container in the refrigerator for at least a week.

Notes

Citrus curd, made with any combination of citrus fruits you have around, feels like a blast of sunshine with its pure pastel color and bright, tangy favor. We have been known to eatit straight from the pan with aspoon, but more socially acceptable options include stirring into yogurt and granola, Spreading onto pancakes, muffins, or scones, or dolloping onto ice cream.

NOTE: If you don't have a heat-proofbowl that can double as a double boiler, you can mix everything in a small heavy-bottomed pan over medium-low heat.

NOTE: This recipe is very flexible with regard to using up stray egg yolks - Mei has made it with 5 egg yolks and no whole eggs and also with 3 eggs and 2 egg yolks and all versions were excellent.

Source: Perfectly Good Food, by Margaret Li and Irene Li