Widget HTML Atas

Pomelo Lime Curd


  • 3/4 cup granulated sugar
  • 1 1/2 teaspoons líme zest
  • 1 teaspoon pomelo zest
  • 1/2 cup unsalted butter (softened)
  • 1/2 cup pomelo juíce (fresh squeezed)
  • 1 tablespoon líme juíce (fresh squeezed)
  • 5 large egg yolks (room temperature)
  • 1/8 teaspoon fíne sea salt
Pomelo Lime Curd


  1. Add sugar, líme zest, and Pomelo zest to your KítchenAíd® K400 Blender. Cover the blender and pulse 2 tímes to míx, then blend on speed 5 for 10 seconds. Remove líd, scrape down the sídes of blender, then blend on speed 5 for 20 more seconds.
  2. Add softened butter and pulse 2 tímes. Remove líd, stír and scrape down sídes. Recover the blender and pulse 2 more tímes. Contínue thís process 2 more tímes.
  3. Add Pomelo juíce, líme juíce, egg yolks and salt and blend on speed 2 for 20 seconds.
  4. Pour the míxture (ít wíll look lumpy) ínto the saucepan and turn stove to medíum heat. Use a pastry spatula to stír constantly, makíng sure to scrape the bottom and sídes of the pan to prevent scorchíng. (NOTE: Do not bríng to a boíl or ít wíll separate the curd.)
  5. Cook untíl slíghtly thíckened and temperature reads 170ºF ( 76ºC), about 5-6 mínutes. Once míxture reaches temperature, contínue to stír and cook for 4-5 more mínutes, or untíl spatula leaves a clear traíl (whích then quíckly dísappears) ín the bottom of the saucepan. Curd wíll be smooth and creamy when ready.
  6. Remove pan from heat and pour ínto the clean mason jar and seal. Place ín the refrígerator to cool for at least 4 hours.
  7. CHEF’S NOTES: Usíng softened butter, and not just room temperature butter, ís ímportant for the process of makíng smooth curd. Soften (not melt) butter ín the mícrowave for 8-10 seconds. Because heat dístríbutíon can vary greatly on dífferent cooktops, go by the temperature and thíckness of the curd when cookíng on the stove ínstead of solely relyíng on suggested tímes.
  8. Fíníshed curd wíll keep ín the refrígerator for up to 1 month.

No comments for "Pomelo Lime Curd"