Citrus

from The Woman Today April 2021

North Shore dwelling a place to call ‘home for good’

By Kim Quinones The Woman

In effort to limit in-person visits to the grocery store this past year, I’ve discovered a handful of local delivery and subscription services to keep the pantry and fridge stocked with plenty of variety while adding the occasional new ingredient. Time previously spent exploring the aisles at the store has been redirected to trying new meal plans, while occasionally adapting recipes and creating new dishes from ingredients already on hand.

Citrus Curd

Ingredients

3 large whole eggs

½ cup granulated sugar

½ cup citrus juice (lemon, lime, orange or a combination - make it your own!)

1 heaping Tablespoon finely grated citrus zest

1/16 teaspoon salt

¼ cup chilled butter, sliced

Kitchen tools:

2-quart stainless steel saucepan

Whisk

Wooden spoon/spatula

Zester tool/grater

Measuring spoons and cups

Glass container with lid

In fact, the Lemon-Orange Curd featured in the photos on this page was inspired by the goal of cooking up a topping for a selection of local bakery breads provided in a subscription box. Finding the kitchen had a good supply of citrus and plenty of eggs on hand, it was decided to cook a batch of citrus curd using a combination of the lemons and oranges.

The end result is sweet and tangy in flavor. This perfectly describes how six simple ingredients transform to become a decadent spreadable topping.

Remember, when needing to pull together a special dessert in a short amount of time or wanting to switchup the toppings for breakfast breads, try cooking up a batch of citrus curd. A quick and simple recipe requiring only a few ingredients, less than a half hour of time and a bit of inspiration from your pantry and fridge to make it your own.

Enjoy! D

Instructions:

1. In a 2-quart saucepan whisk together the eggs and sugar until smooth. Stir in the citrus juice, zest and salt until combined.

2. Place on the burner set at low heat (electric stove setting 2.5 - 3). Stir constantly for 12-18 minutes until mixture thickens coating the back of the spoon.

3. Turn the burner off and remove the pan from the heat. Add sliced butter and stir until the butter is incorporated and the texture is smooth and glossy.

4. Pour curd into two small glass containers such as jelly jars or another glass container of your choosing. Set aside on the counter to cool for approximately half an hour. Attach lid and refrigerate.

5. Keeps up to seven days in the refrigerator. Recipe yields approximately 1.5 cups.

Your Oral & Maxillofacial Surgeons and their team are ready to assist you in making the best decisions for a healthy mouth and lasting smile. We have a wide scope practice to offer, including: