Most people have had, or at least heard of , lemon curd! Well, using the leftovers from our Mothers Day Brunch, I made a wonderful tropical curd! It uses great citrus flavors, without the full tartness of the lemon curd. Curd can be used on:
On top of yogurt, with some berries and granola (yummm)
Warm it up on the microwave and pour it on top of your pancakes or waffles!
Use it as a rub on top of chicken, then skewer it and put it on the grill with some pineapple, onions, and peppers!
Mix all of your citrus juices together. You can do them by the tablespoon, or you can do like I do and just squeeze one orange, one lemon, and a mango into a bowl with some pineapple juice. If you do that, you just need 1/2 cup of the citrus juice.
Zest 1-2 lemons, and one orange into a bowl.
Add sugar to the bowl with the zest and stir well, incorporating it all. If you really don't want any little zest pieces in your curd, you can also put the zest and sugar into a food processor and pulse until combined.
Cream butter in a mixing bowl.
When butter is creamed, slowly add the sugar/zest mix.
Once combined, add the eggs one at a time, mixing in between.
Then add the citrus juice and salt. Mix until combined.
Pour the mixture into a 2 quart saucepan and cook over low heat until thickened (10-15 minutes). Curd should be at about 170 deg F.
Remove from heat, and let cool a few minutes.
When cooled slightly, pour or ladle into 8 oz mason jars. Let cool to room temperature, then put on lids. Curd will last in fridge for about a week, or you can freeze it for several months!