Calamansi Curd

great on buttery biscuits

I've made lemon and lime curds before and loved both flavors on toasted English muffins or biscuits and thought calamansi would be great too. After a bite of the warm biscuit topped with calamansi curd, I can honestly say it tastes way better than lemon or lime. Or maybe being Filipino I'm just biased. ^__^

The recipe here is very simple to prepare but takes a bit longer to cook. I just love the vibrant yellow, almost orange color the calamansi juice adds to the curd and of course its mild tangy flavor.

Calamansi Curd

makes a little less than 1 cup

2 egg yolks

5 tablespoon sugar

2 tablespoons soft butter

50 ml fresh calamansi juice

• In a small non-stick saucepan, whisk egg yolks and sugar until well blended. Add butter and juice and stir with a rubber spatula until combined. Cook on lowest heat, stirring, for 25 minutes. Turn off heat and transfer curd into a jar or ramekin. Leave on the kitchen counter to cool to room temperature. Cover and refrigerate until ready to use.