Let me start by saying I know this is lame post. Fruit curd? Who cares? The reason fruit curd receives its own post is two-fold: one, this is an easy post to write, edit, photograph, and two, it’s a critical step for Friday’s post. Blogging is a lot more work/time than I anticipated. The hardest part is not the baking or thinking about what I’m going to make next. The hardest part is not the photos or the photo editing, I’m actually starting to enjoy and appreciate the process. The hardest part is not typing the recipes or writing the blurbs to say. The hardest part is finding the time to complete the six previous steps! When I started this baby, and this blog is my baby – my friends are starting to have actual human babies, so naturally I had a blog baby – I was coasting at work. It was my fifth year of teaching the same grade/subject, I was done with grad school, my life had purpose and direction, and I wanted to show off my baking, naturally starting a blog was the next step in my life!
Here’s the problem; I still want to show off my baking but my life has too many directions. I’m teaching a new grade with two new curriculums with a new classroom and a new principal. Giving 90% at work isn’t going to cut it this year. Don’t judge me, I know I’m never going to be teacher of the year. After only working for two weeks, I’m struggling to find balance between the job I love that pays my bills and the hobby I love that costs me a buttload of money. What I’m trying to say, rather ineloquently is, I may have to reduce my posts per week to two. The saddest part of this situation is I’m not cutting back my baking, just the time for writing about it.
Doing this, this blogging thing, has made me incredibly satisfied. I have improved in my baking and writing skills and learned new skills like food photography and photo editing. I have gone from being a lurker to someone who is participating in social media. I have direction and I have purpose. I have found an engaging and time consuming hobby, I have finally been able to put my passion into the literal world. It kind of stinks when work gets in the way of life.
So anyway, lets talk about fruit curd. Why make just lemon curd when you can make lemon, lime, AND orange curd! I promise you there is a purpose behind the excess of making three different fruit curds. These curds are all rich and creamy and are flavored with their respective juice/color. It’s not difficult making three different fruit curds, it’s just time consuming. You can totally do what you want, but if you’re going to (I was about to type “when you go through and do it,” but only a few of my college chemistry friends would get the inside joke!) go through the effort of making your own fruit curd, you might as well make three different flavors. Trust me, you’ll see why Friday! And, this can totally be done weeks ahead of time!
Print the Recipe!
Adapted from Baking Illustrated, page 394
Yield – 1 cup each
1/3 cup lemon juice (or lime or orange)
2 eggs + 1 yolk
1/2 cup sugar
2 tablespoons unsalted butter, cold
1 tablespoon heavy cream
1/4 teaspoon vanilla
pinch of salt
yellow, green, orange food coloring if desired
- Heat the juice in a small saucepan until hot but not boiling.
- Whisk the eggs with the sugar until pale yellow. Slowly add the hot juice into the eggs to temper them. Add the egg/sugar/juice mixture back to the saucepan.
- Cook and stir until the mixture reaches 170 F and is thick enough to cling to the back of a spoon.
- Remove the pan from the heat and stir in the butter, cream, vanilla, and salt. Stir until the butter is melted. Stir in the appropriate color of food coloring at this point.
- Pour the mixture through a fine sieve and cover with plastic wrap so that the plastic wrap rests directly on top of the curd.
- Refrigerate until cool.
- Repeat the process for each different juice.