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Sunday, May 2, 2010

Adel's May Recipe for Sunny Citrus Curd

By Adel Aschenbrener/Amy Robinson

Orange you glad there are so many fantastic Writing Pad classes this May? Every class features gourmet tasting plates created by Writing Pad's genius Executive Chef, Adel Ascenbrener. Her Lemon Panna Cotta will add zest to your writing practice.

Sign up for classes by calling 323-333-2954 or emailing Grab your seat at the True Fiction class before it's taken!

Adel's cupcakes are phenomenal. Students request them, sometimes even begging for them, in class. One of her secrets is injecting this month's recipe, Citrus Curd inside the Angel Food variety. But it's not just for cupcakes! There are so many ways to enjoy citrus curd that you'll want to make it all year round. Thanks for sharing your secrets, Adel!

Adel says:
"This time of year my kitchen is overflowing with baskets of shiny yellow lemons, juicy oranges, and fragrant limes and grapefruit. One of my favorite ways to use them up is to make citrus curd. It's creamy, tangy and sweet- delicious as a tart filling, spread on scones, layered with fruit and whipped cream, or my personal favorite - injected into angel food cupcakes."

Citrus Curd (yields about 2 cups)
Notes: Because of the amount of sugar in this recipe, your curd will have the most balanced flavor if you use at least 50% lemon or lime juice. My favorite combination is equal parts lemon, lime, and grapefruit. It is easiest to zest the fruit, then juice them.

3 eggs
3 egg yolks
6 oz. citrus juice
7 oz. granulated sugar
1 T. citrus zest
2 oz. butter at room temperature

In the top of a double boiler or a bowl set on top of a pot of simmering water, whisk together the eggs, sugar, and zest until smooth. Whisk in the juice. Cook until thickened, stirring gently with a rubber spatula. Be sure to keep the mixture at the bottom of the bowl moving so the egg does not curdle. The curd is ready when it can be mounded softly on itself. Strain through a fine mesh sieve or chinois. Stir in the butter. Refrigerate with plastic wrap pressed down on the surface so that it does not form a skin. The curd will last about 5 days refrigerated.

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