Citrus Curd Cups are a refreshing way to incorporate bright flavors into your dessert. TABLE Magazine Contributing Editor Anna Calabrese rounds up some of the tastiest winter citrus and creates a deliciously tart layered dessert to lighten the gloomy season.
CITRUS CURD CUPS
INGREDIENTS
½ cup sugar
1½ tbsp of cornstarch
4 large egg yolks
2 tsp of citrus zest (lemon, lime, grapefruit or another citrus of your choice)
6 tbsp of freshly squeezed citrus juice (lemon, lime, grapefruit)
3 tbsp of unsalted butter at room temperature
½ tsp sea salt
INSTRUCTIONS
- In a small saucepan whisk together the sugar and cornstarch
- Place on medium heat and add your yolks, citrus zest, citrus juice, butter, and salt and whisk continuously until thickened. Do not be tempted to increase the heat. Keep it to medium and just keep whisking. Increasing the heat with scald or cook the yolks and your curd will tasty eggy, so just be patient!
- Press plastic wrap directly on the surface of the curd to prevent skin from forming and refrigerate until needed.
4. Once cool, pipe into serving dishes and garnish with crumbled shortbread cookies.
RECIPE & STYLING BY ANNA CALABRESE / PHOTOGRAPHY BY DAVE BRYCE
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