All things curd

Tangy, sweet and probably one of the most versatile jars of yumminess you'll find in your pantry.

Are you looking at your fruit bowl and regretting that over enthusiastic trip down the produce aisle? I can't deny, I love fresh fruits and showing the cashier that among the vast quantities of sugar and chocolate, there is somewhat of a healthy diet... Up until it gets stewed with 2 cups of sugar and lemon juice. 

A fruit curd works best with an acidic fruit as it cuts through the richness. It is one of the most underrated ingredients, an automatic topping everything from biscuits to cake fillings. I would be lying if I said I was a long time convert. I have only really used raspberry and lemon curd so those are the recipes below.

Lemon Curd
Ingredients
4 unwaxed lemons
200g caster sugar
100g unsalted butter
3 eggs and 1 egg yolk 

Method
1) Put the lemon zest and juice, the sugar and the butter into a bowl over a pan of simmering water. Stir the mixture until the butter has melted.
2) Whisk the eggs and egg yolk, stirring it gently into the lemon mixture. Whisk until all the ingredients have combined, leave to cook for 10 minutes, until the mixture is thick and creamy. 
3) The trick is to wait till it coats the back of the spoon. Remove the mixture and let it cool. 
4) Pour into jars and keep in fridge until it is ready to use.

Image from: BBC food

Image from: Saucepots.net

Raspberry Curd

Ingredients
300g frozen raspberry
110g caster sugar
1tbsp unsalted butter
2 egg yolks
2 tbsp lemon juice
Cornstarch

Method
1) Add the raspberries, caster sugar, lemon juice, water over a medium heat. 
2) Cook the fruit, until it has broken down and blend in a food processor. Make sure to strain the seeds!
3) Whisk the egg yolks and corn starch into a paste. Mix into the raspberry puree over a low heat until mixture thickens. 
4) Remember the corn starch will make it thicken quicker so watch it carefully.

Lots of Love,
Kaya xo