Fruit Curd

• Standard cooking format for cooking any fruit curd
• 1 cup citrus juice or berry/fruit puree
• Zest of 2 citrus fruit, if applicable
• 1 cup sugar
• 6 large eggs
• 12 tablespoons (1 1/2 sticks) unsalted butter, cut into bits

1. Whisk together the juice, zest, sugar, and eggs in a 2-quart heavy saucepan.
2. Stir in the butter and cook over moderately-low heat, whisking frequently, until the curd is thick enough to coat a spoon, about 6 minutes.
3. Strain the curd through a mesh strainer or sieve to remove any cooked egg bits.
4. Transfer the curd to a bowl, cover its surface with plastic wrap to prevent a skin from forming and chill at least 1 hour, until cold.
5. Cook's Note: Try making curd with any citrus fruit, like limes, oranges, grapefruit, tangerines, etc.
6. You can also make curd with purees of berries such as raspberries or blackberries.

cooking format, citrus juice, citrus fruit, sugar, eggs, unsalted butter

Taken from www.foodnetwork.com/recipes/fruit-curd.html (may not work)