Citrus Curd

The last few weeks have been a blur! I have tried to come up with a really good excuse for not blogging in almost a month, but I cannot come up with a single good reason. I’m glad to be back on track though. I have been trying to figure out which recipe has been most memorable to me in the last few weeks, and it has to be citrus curd. This may also be because I tried at least 3 different versions of it. I had a pull apart cupcake cake to make for a bridal shower (I will post a picture soon. It was shaped like a wedding dress, and so much fun to make), as well as an orange italian cream cake to make in the last few weeks, and I used citrus curd as the filling for both. Citrus curd was my filling of choice partly because I’ve had tons of oranges and lemons around my house lately, and partly because I LOVE lemon curd, and have enjoyed adding oranges to make my curd. If you have never tried lemon curd or citrus curd before, please change this ASAP. It is like liquid gold. It goes great as a topping for toast, filling for cake, filling for pies or my favorite way… dip spoon, lick, enjoy! The cool thing is that there are a ton of different ways to make it, yet after trying 3 different ways, microwave, stove top and over a double boiler, I found little to no difference. What this means for me is that I am definitely going to be using the microwave method from now on. It comes together really quick, and tastes just as good as if you slaved over the stove top.

Try this today! You can thank me later 🙂

Adapted from Allrecipes
Makes 2 Cups
Ingredients:
1 cup white sugar
3 eggs
1 cup fresh squeezed orange, lime and lemon juice (all 3 combined make 1 cup)
zest of 1 orange, 1 lime and 2 lemons
1/2 cup butter, melted (1 stick)

Note: First zest the fruit, before squeezing out the juice. It is much easier this way.

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In a microwave safe dish, whisk together sugar and eggs until smooth. Add in the juice, zest and butter. Microwave in 1 minute intervals, stirring after each minute. The curd is done when the mixture is thick enough to coat the back of a metal spoon. (This varies by microwave, but mine took 4 minutes).
Remove from microwave and pass through a sieve to remove any little bits of egg, and zest. The curd will get a little thicker as it cools. Pour into small sterile jars and store refrigerated for up to 3 weeks.

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Here’s a picture of the pull apart cake that I made for the shower. I used lemon cupcakes, cored out some of the center and filled with this citrus curd. It was much easier than I had anticipated that it would be, since the other alternative was to make a large sheet cake and frost it. My frosting skills are no bueno!
The cake idea was from a friend of mine who saw it on this site, via pinterest.
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Devotion for the day:

Today I’m reading from Romans 12.
Therefore, I urge you, brothers, in view of God’s mercy, to offer your bodies as living sacrifices, holy and pleasing to God-this is your spiritual act of worship. 2. Do not conform any longer to the pattern of this world, but be transformed by the renewing of your mind. Then you will be able to test and approve what God’s will is-his good , pleasing and perfect will.

Romans 12:1-2 are verses that have come to mean so much to me in the last few months as I am seeking to grow deeper in my walk with God. The biggest obstacle for me has always been pre-conceived ideas about who God really is. I think along the way, I just picked up beliefs without really testing them against the word of God. This led me more towards religion than true relationship. I guess that’s why as I read Romans 12:2 about  renewing of my mind, I know that it’s exactly what I need. To have a fresh understanding of my Daddy based on truth, and not what the world says God is. To be able to know Him so well that I can test what comes my way against His good, pleasing and perfect will for my life.

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3 thoughts on “Citrus Curd

  1. Wow, it must have taken lots of time and frosting to make the bridal shower cake, but it looks lovely! I don’t think your piping skills need much work at all. :] I love the addition of the pearl strands too!

    1. Thanks for visiting my blog. The cake was much easier than anticipated, but we did use about 8 cups of frosting to cover up all the spaces between the cupcakes. The wedding is actually today, and we saved the brooch from the cake and used it to pin on the bridal bouquet!

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