Anneth Citrus Curd

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Anneth Citrus Curd

We had a special Anneth Farm tour today. Special because it was organized by one of my dearest friends as the final leg of a trip to Victoria she had arranged as a reunion with her high school friends. I often do serve fresh scones as part of a farm tour but in honour of this one I decided to do some experimenting with my plain old lemon curd recipe and came up with this one.. It is freshened up with the flavour of both oranges and lemons. Is easy and of course it was bright yellow as a result of our free range eggs which I wrestled away from the hens the day prior to making it! It was a perfect spread for the cranberry lemon scones I baked in honour of the occasion.

Ingredients:

  • Three farm fresh eggs

  • 1/4 cup freshly squeezed lemon juice

  • 1/4 cup freshly squeezed orange juice

  • 1 tbsp lemon zest

  • 1 tbsp orange zest

  • 3/4 cup sugar

  • 1/4 cup unsalted butter cut in pieces.

Put all ingredients except for the butter into a bowl that is set into a pot of water (or use a double boiler). Whisk them together. Place the suacepan over medium to medium hight heat and bring water to a boil, whisking almost continuously. Turn water down to a quiet boil and keep whisking until the mixtrue thickens. It should coat a metal spoon. Remove from heat and stir in butter. Cool and refrigerate.