Best Satsuma Curd Recipes

Lime Curd image

Provided by Food Network Kitchen

Categories dessert

Time 20m

Yield 1 1/2 cups

Number Of Ingredients 5

3/4 cup sugar
4 teaspoons grated lime zest, plus 1/2 cup lime juice (from 3 to 4 limes, or use bottled Key lime juice)
Pinch of salt
3 large eggs plus 3 egg yolks
4 tablespoons cold unsalted butter, cut into small pieces

Steps:

Whisk the sugar, 1 tablespoon lime zest, the lime juice and salt in a medium saucepan. Whisk the whole eggs and yolks in a small bowl, then whisk into the lime mixture.
Cook the mixture over medium heat, whisking constantly, until it¿s thick like pudding, 6 to 8 minutes. Remove from the heat and whisk in the butter a few pieces at a time until incorporated.
Strain the mixture through a fine-mesh sieve into a small bowl, pushing it through with a rubber spatula. Press plastic wrap directly onto the surface to prevent a skin from forming; let cool to room temperature. Stir in the remaining 1 teaspoon lime zest. Cover and refrigerate until completely set, at least 4 hours and up to 5 days.

Raspberry-Grapefruit Curd image

Provided by Food Network Kitchen

Categories dessert

Time 20m

Yield 1 1/3 cups

Number Of Ingredients 7

1 6-ounce container raspberries (about 1 cup)
1 teaspoon grated ruby red grapefruit zest, plus 1/2 cup grapefruit juice (from 1 grapefruit)
1/2 cup sugar
4 teaspoons cornstarch
Pinch of salt
3 large egg yolks
3 tablespoons cold unsalted butter, cut into small pieces

Steps:

Puree the raspberries and grapefruit juice in a blender. Strain the mixture through a fine-mesh sieve into a medium saucepan, pushing it through with a rubber spatula. Rinse the sieve.
Whisk the sugar, cornstarch, grapefruit zest and salt into the raspberry puree. Whisk in the egg yolks. Cook the mixture over medium heat, whisking constantly, until it¿s thick like pudding, 5 to 7 minutes. Remove from the heat and whisk in the butter a few pieces at a time until incorporated.
Strain the mixture through the sieve into a small bowl, pushing it through with a rubber spatula. Press plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate until completely set, at least 4 hours and up to 5 days.