As a child, I was never a fan of lemon butter (or curd, for the foodies). I never actually started to appreciate the taste until my late twenties when I stumbled upon a little French patisserie nestled in a little melbourne alleyway, and I was in love at first bite.
Until then, Lemon curd was always cloyingly sweet, gelatine filled crap from a jar, but this, this was special, light pastry housed a rich creamy curd with a sharp sourness as the top note completely complementing the hint of sugar that lingered on my lips.
From that moment I decided that I needed to make this, and after trial and error (and a plethora of trawling through recipes), I did. In addition to a smackingly tart lemon curd, I also mastered lime and passionfruit, but that’s all just pedestrian isn’t it? I wanted something special to fill my cupcakes with and spread on toast and put in the middle of cakes, and on ice cream and and… *breathes*
So I thought about what makes curd, eggs, butter, sugar, an ass-tonne of elbow grease, heat and an acid, if I can make this with passionfruit, why can’t i do this with blood orange, or pineapple, or mandarin. Well the answer is pretty simple. you can.
So I experimented 🙂 the recipe below is a one-size-fits-all recipe, the quantity of juice can be substituted to fit any fruit that is acidic and the curd always turns out perfect.
base curd recipe
165g butter, chopped
¾ cup (200g) caster (superfine) sugar
3 large eggs
2 egg yolks
Place the juice, butter and sugar in a medium saucepan over medium heat and stir until butter is melted and sugar dissolved.
Place eggs and egg yolks in a large metal bowl and whisk until combined.
Add the hot juice mixture to the bowl with the eggs, whisking continuously. (If you don’t keep the eggs moving at this stage you are going to end up with scrambled eggs)
Quickly place the bowl while whisking over a pot filled with 1/3 simmering water (Bain Marie) ensure the bottom of the bowl is not touching the water.
Cook, stirring continuously, over your Bain Marie, for 6–7 minutes or until thickened and mixture coats the back of a spoon. (Blueberry butter cooking shown below)
Allow to cool and store in the fridge, covered with plastic wrap. Makes 2½ cups.
Store in the refrigerator for up to one week.
Substitute 175mls juice with 1/3 cup blueberries blended with 1/4 cup lemon juice and pass through a sieve.
Substitute 175mls juice with 1/3 cup raspberries blended with 1/4 cup orange juice and pass through a sieve.
Substitute 175mls juice with 1/3 cup passionfruit pulp (fresh!) and 1tbs lemon juice.
At this point I would say anything is possible with 175ml Lemon/lime juice and 1/3 cup of something acidic. Possibly event he tears of unicorns.