Are you guys canners? Me neither but I'd like to be. Expect way more jams and spreads here. Like this one. Not technically a jam but genius right?
I am also going to be juicing every bit out of spring. First step, sparkly nail polish. Second step, flowers EVERYWHERE. Third step, a seasonal curd. Check, check, check!
- 45g Butter
- 1/2 cup Sugar
- 4 Egg Yolks
- 1/2 cup of any Citrus Juice (I squeezed 1/2 lemon + 1/2 orange + 1/2 grapefruit)
- 2 tsp Zest
- Sprig of Thyme
In a bain marie, over medium heat, whisk egg yolks with butter and sugar until sugar has dissolved. Combine juice, zest and thyme and add to egg mixture one spoonful at a time while whisking constantly. The mixture will thicken up within about 5 - 10 mins. Take off the heat and pass through a fine sieve before cooling in the fridge.
Curd should keep covered in the fridge for up to 2 weeks.
If your curd is too thin, keep stirring while on simmer until thickened. It will also thicken up a little further in the fridge.
Yield: 1 cup