To go with my meringues, I needed something sweet, tart, and creamy. In my book, that means citrus curd. For this batch, I picked grapefruit and lime. Lemon is traditional but that just didn’t feel like it had the right pop for the day. I’ll be honest, I love this stuff. In addition to being the perfect topping for meringues, I eat if straight from the jar with a spoon. I put it on toast. Scones and biscuits aren’t safe from a smear of lemon curd if I am feeling fancy.
Seeing all the snow that is piling up in New England, I am brought back to those days in my grocery store in Maine staring at all the limp fruit. As much as you don’t want it to be true, you cannot get good fresh fruit in Maine in the winter….unless you buy citrus. Lemons, grapefruits, blood oranges, tangerines, that is the way to brighten up a cold winter day. I used to put citrus juice in everything. It tastes so alive.
Now that I live in Hawaii, I sometimes take for granted the huge array of fruits I have at my fingertips but I never get tired of citrus. I am fortunate enough to have both oranges and limes growing in my yard. Every time I pick one, I remember how good they taste when everything else seemed cold and asleep. This recipe is perfect for both of my homes. For both warming the cold winter days and reminding us that warmth returns.
Lemon, Grapefruit, Orange, etc.
- ¼ cup citrus juice
- zest of one fruit
- 3 egg yolks
- 5 tbsp sugar
- 3 tbsp butter
- pinch salt
- Whisk juice and sugar together until sugar is dissolved; whisk in egg yolks
- Cook, stirring constantly over medium heat until thickened, approximately 5 minutes; remove from heat
- Stir in butter and a very small pinch of salt
- Strain into a heatproof bowl and stir in zest; allow to cool to room temperature
- Cover and refrigerate until chilled
- Store in the fridge for up to one week (if it lasts that long…)