Sweet, tangy and tart, this Calamondin Curd is delicious over pound cake, as a filling for mini tartlets or just by the spoonful. Decadent!
Keyword calamondin, citrus, curd
Prep Time 15minutes
Cook Time 15minutes
Total Time 30minutes
1/2 cup calamondin juice (from about 12-15 calamondins)
5large egg yolks
8 tablespoonsunsalted butter
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.