Calamondin Curd (Small‑Batch, Smooth & Tangy)

Makes: ~1 cup

Ingredients

• 2 large eggs
• ½ cup sugar
• ½ cup calamondin juice (usually 12–20 fruits)
• 4 tbsp butter, cut into small cubes
• Pinch of salt
• Optional: zest from 4–6 calamondins (adds deeper citrus aroma)

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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.

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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

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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

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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

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