This week I am taking you all on a little trip down memory lane, I am re visiting a few of my first posts. I actually posted twice on that first day. The first a mere paragraph saying I had no idea what I was doing and would try to get this blog up and running. It is embarrassing a little to read it but also saddens me because my pugs were alive when I started this blog. When I figured it out I posted this recipe which I had already posted on Food52 for mixed citrus curd. I have not made this recipe since I first posted it in January 2012 and I am using tangerines, cara cara oranges and lemon. This would be good with any citrus you like, the flavor of the mixture of different types is delicious.
I was so nervous starting this blog, what if no one likes me or my recipes or ever even stops by was probably my biggest fear. I posted for the first time on Jan, 14 but the truth is I had the posts sitting in draft for about a week before I got up the courage to hit the publish button.
This is a very nice curd but I prefer the recipe from Tartine, the method is different you process or blend in the cold butter and get a thick, buttery, creamy curd that you can use immediately. Even sitting overnight this curd is not thick enough in my opinion to use as a filling for cake or a tart. When using this curd I would whip some cream cheese into it to stiffen it a bit and add some additional zest from an orange.
Mixed Citrus Curd
Makes 3 cups of curd
1 heaping tbs mixed zest from the fruits
1/2 cup mixed citrus juice (juice from each fruit mixed to yield the needed amount) I used the juice of 1 lemon, 2 small tangerine and 1 cara cara orange.
6 large or extra large egg yolks
4 oz cold unsalted butter cut into pieces (1 stick)
1 1/2 cup sugar
pinch of salt
1-2 tsp orange zest (added after its cooked)
Zest the fruit and set aside a heaping tbs of mixed zest, juice the fruit mix together and set aside 1/2 cup. In mixing bowl add the egg yolks, sugar and a pinch of salt. Beat with hand held mixer until creamy and light. Whisk in the juice and zest and pour into sauce pan. Cook at medium low heat stirring constantly until the sugar has melted and it’s hot to the touch. Now add the butter one piece at a time stirring constantly until the butter is melted. Place thermometer in and continue cooking until it reaches a temperature of 175 degrees. Remove from heat.
Pour through a sieve into a bowl or large measuring cup, add the orange zest stir to combine and cover with plastic that sits directly on top of the curd, allow to come to room temperature then refrigerate overnight.