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Desserts

Lemon or Lime Curd

Lemon or Lime Curd
Los Angeles Times

One of life's great ironies is that the perfect time to bake fruit tarts is in the summer, when it's too hot to turn on the oven. Peaches, plums, berries, nectarines ... no matter how beautiful the fruit might be, ... Read more

Total time: 15 minutes plus 1 hour chilling | Makes 2 cups, enough filling for 1 (9-inch) tart.
  • 3 eggs
  • 1 egg yolk
  • 1 cup sugar
  • 1/8 teaspoon salt
  • 2/3 cup lemon or lime juice
  • Grated zest of 2 lemons or limes
  • 1/2 cup (1 stick) butter, melted

Step 1Whisk together eggs, yolk, sugar and salt. Whisk in citrus juice. Whisk in melted butter.

Step 2Stove top method: Cook mixture in medium nonreactive saucepan over medium heat until it thickens, stirring constantly. Do not let mixture boil. Immediately strain through sieve into bowl. Cover with plastic wrap laid directly on surface and chill 1 hour.

Step 3Microwave method: Cook on high in 2-quart microwaveable bowl until curd thickens, 4 to 5 minutes, stirring every minute. Do not let mixture boil. Immediately strain through sieve into bowl. Cover with plastic wrap laid directly on surface and chill 1 hour.

Variations

Passion Fruit Variation: Substitute fresh or frozen passion fruit juice for citrus juice and omit zest.

Note: I'm not one to use much frozen fruit in baking, but the passion fruit pastry cream variation is an exception. Look for frozen passion fruit puree in the freezer at your local Latino or Asian markets, as well as for a bounty of fresh frozen fruit purees. Passion fruit may sometimes be labeled maracuja.

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