great on buttery biscuits
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.
9 comments:
i always feel a twinge of envy every time i visit you post. i wish i could bake.:p
i bet this is delicious!
interesting! parang gusto ko subukan bukas...while we still have some calamansi left. aaarrrggggh. i only have muscovado sugar! sigh...maybe will do this next week after grocery shopping. bookmarked! :)
appreciate much your sharing over at Food Friday, Ms. Oggi
Happy 2012!
it looks very delicious
http://wszystkoogotowaniuks.blogspot.com
Calamansi is so rare here, sayang. Looks so good, I can smell calamansi from your photos hehe.
I saw the mochi balls again and I was reminded to make some, I bought another pack of glutinous rice, haays winter please don't make me down...
I agree with you Calamansi is a lot better than lemon. The curd looks good and delicious. Happy New Year, Oggi!
The curd looks wonderful.
yami! yami! can I do this? hihi!
I never heard of calamansi curd before.
We will try it some day after we have harvest lots of calamansi
Thanks for sharing!
I tried out this recipe and it was really yummy, will definitely make more soon :) Thanks!
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