Calamondin Fruit Curd
Fruit curd has always been a favorite of mine. It’s easy to make and the flavor is intense. An eye-opening jolt of sweet-tart sunshine. This Calamondin fruit curd uses Calamondin/calamansi fruit for a unique, tropical, citrus curd that’s a great springboard for many calamondin recipes.
What are Calamondin/Calamansi Fruit?
Calamondin/calamansi fruit are tiny citrus fruits ubiquitous throughout the Philippines and surrounding locales in China, Borneo and Taiwan. You can find them stateside too. Sold as ornamentals, these dwarf calamondin trees produce lots of fruit traditionally used in Filipino cuisine. You’ll find plenty of calamondin recipes online, including these calamondin cookies, calamondin pie, even calamondin juice (aka Filipino lemonade).
Calamondin fruit curd is probably one of my favorite uses for this unique citrus fruit. Also known as calamansi fruit, calamondin are a cross between mandarin oranges and kumquats. They smell like a tangerine with the puckery, tart flavor of a lime and I have two small fruit-producing bushes in pots on my back patio. My mother has two trees, which are heavy with fruit. Needless to say, we’re constantly looking for calamondin recipes and this calamondin fruit curd is a no-brainer.
For the uninitiated, calamondin fruit curd is a sweet, tart, eye-popping revelation. It can be the filling for tarts and cake rolls, dolloped on muffins or pound cake and (let’s be honest) eaten directly from the spoon. The flavors are so intense that every part of your tongue will stand at attention. If you enjoy lemon curd, calamondin fruit curd will have you swooning.
With only half a cup of calamondin juice (about 10-15 whole calamondins) you can make about 2 cups of this curd.
How To Make Calamondin Fruit Curd:
- Cut the calamondins in half and juice them. If you’re plucking them straight from the tree, they’ll yield quite a bit of juice for their size.
- Strain the juice of seeds and pulp with a fine mesh strainer.
- Combine the fresh juice with sugar, egg yolks and butter in a small saucepan over medium low to medium heat.
- Whisk constantly until the sugar has dissolved and the curd begins to thicken slightly. NOTE: You want the sugar to dissolve without scrambling the eggs. That’s why we have it on a lower heat. It takes about 10 minutes of constant whisking and watching to dissolve the sugar.
- Remove the pot from the heat and add the butter a tablespoon at a time. Be sure not to add more butter until the previous pat has been completely incorporated.
- Whisk in a pinch of salt.
- Transfer to a glass jar and refrigerate until ready to use.
I mentioned before how calamondin fruit curd is fabulous straight from the spoon, they shine as a filling for tarts, cakes or with berries.
More Calamondin/Calamansi Recipes:
More Fruit Curd Recipes:
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Calamondin Curd
INGREDIENTS:
- ½ cup calamondin juice (from about 12-15 calamondins)
- 1 cup sugar
- 5 large egg yolks
- 8 tablespoons unsalted butter
- pinch salt
DIRECTIONS:
- In a small saucepan over medium low to medium heat, combine the calamondin juice, sugar and egg yolks. Whisk to combine and continue stirring constantly until the sugar has dissolved and the mixture has thickened a little.
- Remove from heat and whisk in butter 1 tablespoon at a time. Do not add more butter until the previous pat has been completely incorporated into the curd.
- Add the salt and stir to combine. Transfer the curd to a storage container and refrigerate several hours or overnight, until ready to use.
NOTES:
NUTRITION:
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Can I use the canning technique of á hot water bath to heat seal the bottles and will that allow me to not have to refrigerate the curd and extend the shelf life?
Yes, fruit curds like lemon curd can be shelf-stable when properly canned using a boiling water bath. However, the shelf life is not as long as some other jams or preserves. It’s generally recommended to consume canned fruit curd within a few months, as browning or separation may occur with longer storage.
I’m giving a four because there’s a good chance my eggs were older and that impacted the creaminess. I like my curds to have a stronger flavor and to be silky. This one, in my first attempt-for honesty’s sake- has a slightly drier quality. The punch of a good citrus tang isn’t present. If I decide to try again, I will up my juice ratio and pick up some just laid eggs from a local person.
So happy I found this recipe as I have a ton of calamondin’s this season. How long does the curd last in the fridge?
It should keep for about a week to 10 days.
I’m desperate now to get my hands on some calamondin. This looks amazing.
Looks so delicious! This calamondin fruit curd is so versatile!
Love citrus and I have a few trees but didn’t know about calamondin. Very interesting and then the curd must be delicious too. I enjoy tart and sweet flavors.
You described this dessert perfectly! It really is eye-poppingly tart and sweet. I loved it.