My mom is a huge fan of lemon curd, and this recipe is one of her favorites. I make it for Mother’s Day and her birthday. It is perfect spooned over olive oil pound cake or simply spread onto toast. This complex creation contains aromatics from an orange blossom and tartness from a citrus, all mixed together in a decadent, creamy curd. Making curd can be a fragile practice, the biggest concern being accidentally turning the mixture into cooked eggs. Watch the heat and stir constantly to achieve desired results. This recipe requires a lot of stirring, so get those arms ready to work!
1/4 cup fresh lemon juice (from 2 large lemons), plus zest
1/4 cup fresh lime juice (from 3 large limes), plus zest
12 egg yolks, room temperature
1 tablespoon orange blossom water
1/2 cup (1 stick) unsalted butter, room temperature
1/4 cup extra virgin coconut oil
1/2 cup local honey
Makes 1 pint
Assemble the canning stations as described on pages 5–7, steps 2–4. At the food preparation station, wash the lemons and limes under cold running water. With a zester, zest the lemons and limes, avoiding the white pith. Cut the citrus in half and extract the juice with a citrus juicer.
Prepare a double boiler: Stack a medium, heat-resistant, glass bowl on top of a medium saucepan (filled with 3 cups of water). Make sure the base of the bowl fits snuggly, while the sides of the bowl hang over the pot.
Separate the egg yolks and whites and remove any fibrous pieces from the yolk (you can save the whites for vegetable omelets). In a glass bowl, whisk together the lemon juice, lime juice, egg yolks, zest, and orange blossom water until thoroughly mixed.
Bring the water to a boil over high heat. Turn the heat to a low simmer. Place the bowl of whisked eggs on top of the pot, stirring constantly with a spatula for 5 minutes. Add the butter and stir for another 5 minutes. Add the coconut oil and stir for 5 minutes. Slowly drizzle in the honey and begin whisking for 5 to 10 minutes, until thick. Remove from the heat and run through a fine-mesh strainer to remove any zest or curdled egg.
At the filling station, use a funnel and a ladle to fill each jar with curd, leaving 1/4 inch of headspace. Remove the air pockets by tapping the jar gently, wipe the rim, and secure the lid. Store the curd in the refrigerator for up to 1 week, or in the freezer for up to a year.
TIP
Orange blossom water can be found at specialty grocery stores and is made from fresh blossoms from a bitter orange (see Stocking Your Pantry).