Rootitoot Lemon Curd | Rootitoot

Sweeter curd, Lime Curd and Orange Curd: * Sweeter curd: If you prefer it sweeter, add an extra 2 - 4 Tbsp sugar and add an extra egg yolk. Everything else remains the same. * Lime or orange curd: Substitute lime juice and zest for Lime Curd. For Orange curd, include 2 Tbsp lemon juice in the ⅔ cup juice. Using all orange juice can be too sweet. **You can make any kind of curd using juice from whatever strikes your fancy: raspberry, grape, blackberry, whatever. ___________________________________________ *** Thicker Lemon Curd/Pie Filling Same method and cook times as the basic Lemon Curd recipe above. 1/3 cup melted butter 3/4 cup plus 2 Tbsp sugar 4 large whole eggs 3/4 cup plus 1 Tbsp lemon juice 1 Tbsp lemon zest grated Using 4 whole eggs instead of 2 eggs and 2 yolks produces a thicker lemon curd, more like a pie filling. But the amount of lemon juice and zest has to increase, too or it won't be that KAZONGO!! lemony flavour that makes your taste buds stand up and holler. (I adjusted those amounts, too.) You can also increase the amount of butter to 1/2 cup. It solidifies as it cools so it will firm it up even more. When you remove it from the pot, whisk it vigorously and then force it through a strainer while it's still hot. With the extra egg whites in it, you might find more tiny pieces of cooked egg white throughout the curd. Straining will get rid of most of this. But it's not absolutely necessary.