Key Lime & Kumquat Curd

Look at that! We’re all shiny–hot pink and green! Huzzah. How about an awesome new recipe to celebrate. Yes?

You see that cake back there, with the Kumquats? It’s hiding behind the Prickly Pear Margarita cupcakes. Cupcakes are cool, but that cake was special.  A Mango cake with Key Lime/Kumquat Curd and Key Lime Swiss Meringue buttercream. It was epic. And because I love you, I’m sharing the curd recipe. If you don’t have Kumquats or Key Limes, substitute your favorite citrus fruit. I think what makes this recipe special is the pureed rind. It really adds essence to the recipe. A more bitter citrus- like a grapefruit probably wouldn’t work here. But kumquats, which can be eaten whole are perfect.

Kumquat & Key Lime Curd

Copyright Hilary Browning

6 Large Eggs, (organic preferred)

6 Large Egg Yolks (organic preferred)

1 1/2 cups Granulated Cane Sugar (or Fine grain evaporated cane juice)

1/2 cup Kumquat Juice (1 Pint of Kumquats)

1/2 cup  fresh Key Lime Juice (About 9-12 Key Limes)

1/4 cup pureed Kumquat rinds

1 cup butter, cubed

(1) Combine the eggs, egg yolks and sugar in a large, heat proof bowl. Set aside.

(2) Decapitate the kumquats, and squeeze out the juice. Don’t try to cut the kumquats in half- instead, cut off a piece at the tip. You’ll have an easier time getting the juice out. Reserve the rinds of the kumquats. Squeeze out the juice from the key limes and combine it with the kumquat juice so that you have 1 cup of juice total.

(3) Place the kumquat rinds in a food processor. Puree the rinds to make a thick pulp. Pick out any seeds.

(4) Add the pulp and juice to the heatproof bowl with the eggs and sugar. Whisk to combine. Bring a saucepan with three inches of water to simmer.  Place the heatproof bowl over the water and cook the mixture for twenty minutes total, or until thickened. I like to whisk vigorously every four or five minutes to prevent the eggs from clumping. Whisking too often will prevent the mixture from thickening properly; whisking too little will give you scrambled eggs. It’s a delicate balance, but I have every confidence that you can do it!

(5) When the mixture is thickened, use a large metal sieve to strain out the kumquat pulp.

(6) Start adding the butter to the strained mixture, a little bit at a time, while whisking vigorously. When all the butter is combined, whisk for one minute more. Pour the prepared curd into jars with seals if you are not going to use it within a day or two. Store in the fridge for up to a week. If you plan on using it within 48 hours,  place a piece of plastic wrap on the surface of the curd and place the whole bowl in the fridge. It needs at least 8 hours to chill and firm up before it is ready for use.

**Use the curd to make a killer Kumquat & Key Lime Pie. Or just eat as pudding (which is what I do–I’m naughty, I admit it!). Use it as cake filling, or as a spread for muffins or scones.

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