Citrus Curd Class with Indulge Eats
Learning all of the ways to incorporate citrus curd into our baking was a real treat. Thanks to Emily of Indulge Eats for sharing your delicious recipes and tips with us!
Here is Chef Emily's Citrus Curd recipe that she has shared with us for you to try at home:
1/2 cup fresh lemon juice
2 tsp fresh lemon zest (optional)
1/2 cup sugar
3 large egg yolks
6 Tbsp (3 oz) unsalted butter, cubed
Whisk together juice, zest, sugar, and yolks in a large heatproof bowl. Set the bowl over the saucepan and cook, whisking frequently, until curd is thick enough to form ribbons when the whisk is lifted from the bowl. Alternatively, dip a spoon into the mixture and draw a line with your finger across the back of it. If the line holds (nappant*), add the butter a bit at a time and whisk to combine.
Remove from heat and strain lemon curd into a bowl, cover its surface directly with plastic wrap, and chill for at least 1 hour.
Makes about 1 1/4 cup
*Nappant - the consistency at which a sauce is thick enough to coat the back of a spoon
Here is Emily's recipe for the Citrus Curd Cake Balls that we made during the class:
1- 9" cake
1 cup citrus curd (we used orange curd at the event)
2 cups bittersweet chocolate
Bake a 9" cake (mix or recipe of your choice). Let it cool...
In a large mixing bowl, crumble the cake until you no longer see any chunks.
Add the citrus curd to the crumbled cake and mix until it is fully combined and has a dough-like consistency.
Form balls with scoops, spoons, or hands. Roll the balls back and forth in your hands until a nice smooth ball is formed. Place each ball on a tray lined with parchment or wax paper.
Place tray in freezer for at least 2 hours.
Remove from freezer and coat in melted chocolate (if desired).
If you make some treats of your own be sure to share your creations with ACE by tagging @alta_community_enrichment on Instagram or @AltacommunityenrichmentACE on Facebook!