Calamondin Curd (Small‑Batch, Smooth & Tangy)
Makes: ~1 cup
Ingredients
- 2 large eggs
- ½ cup sugar
- ½ cup calamondin juice (usually 12–20 fruits) (I did not juice them, but removed the seeds and then whizzed them in the blender until it was smooth).
- 4 tbsp butter, cut into small cubes
- Pinch of salt
- Optional: zest from 4–6 calamondins (adds deeper citrus aroma)
Instructions
1. Prepare the calamondins
- Halve the fruits and squeeze out the juice.
- Strain to remove seeds.
- If using zest, finely grate before juicing.
2. Whisk the base
In a small saucepan or double boiler(off heat), whisk together:
- Eggs
- Sugar
- Calamondin juice
- Salt
- Optional zest
Whisk until smooth.
3. Cook gently
- Place the saucepan over medium‑low heat.
- Stir constantly with a silicone spatula or whisk.
- After 5–8 minutes, the mixture will thicken enough to coat the back of a spoon.
- Do not let it boil — that can scramble the eggs.
4. Add the butter
- Remove from heat.
- Add butter cubes and stir until fully melted and the curd becomes glossy.
5. Strain (optional but recommended)
- Pour through a fine mesh sieve into a clean bowl or jar.
- This removes zest bits and ensures a silky texture.
6. Chill
- Press plastic wrap directly onto the surface to prevent a skin.
- Refrigerate at least 2 hours.
- It thickens beautifully as it cools.
How to Use It
- Spread on toast, scones, or muffins
- Fill cupcakes, tarts, or crepes
- Swirl into yogurt
- Spoon over cheesecake or ice cream
- Mix into whipped cream for a citrus mousse
Adjusted
Ingredients for ¾ Cup Calamondin Juice
Multiply
everything by 1.5
|
Original Amount |
×1.5 |
New Amount |
|
2 large
eggs |
1.5 |
3 large
eggs |
|
½ cup
sugar |
1.5 |
¾ cup
sugar |
|
½ cup
calamondin juice |
1.5 |
¾ cup
calamondin juice |
|
4 tbsp
butter |
1.5 |
6 tbsp
butter |
|
Pinch of
salt |
— |
Slightly
larger pinch |
|
Zest from
4–6 fruits |
1.5 |
Zest from
6–9 fruits |
Final
Ingredient List (Ready to Use)
- 3
large eggs**
- ¾ cup
sugar
- ¾ cup
calamondin juice (about 18–30 fruits)
- 6 tbsp
butter, cut into cubes
- Pinch
of salt (a generous pinch is fine)
- Optional: zest from 6–9 calamondins
NOTE: I wanted to add some zest, but I did not want to grate it, so I put it in the blender with a little water to get finely chopped/liquefied to add the extra flavour. That increased my liquid by i/2 a cup. I didn't change any other ingredients, but it was taking longer to thicken than I thought it should, so I beat up another egg and slowly stirred it in. Then it was perfect.
Rule:1 egg for every 1/2 cup of liquid. Otherwise, the other ingredients were perfect for the flavour. I found that before I added the liquified zest, the mixture was quite acid. Not unpleasant, but definitely acid. When I added the zest, it really softened the acid tones so they were muted and the result was very nice.
ENJOY
We are definitely enjoying the small batch that I made, and are considering trying some other fruit curds, though with more readily available fruit.
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