There’s something magical about making calamansi curd. Imagine a creamy, tangy treat that dances on your taste buds and brightens up even the dullest of days. The moment you whip it up and take a whiff of that citrus aroma, you know you’re in for a delightful experience. Whether slathered on pancakes or dolloped onto cupcakes, calamansi curd brings sunshine to any dish. For more inspiration, check out this cake recipes with citrus recipe.
I remember the first time I made calamansi curd; my friends thought I was up to some culinary sorcery. The vibrant yellow hue and zesty flavor had everyone begging for seconds. It’s perfect for brunch gatherings, lazy afternoons, or when you simply need a pick-me-up. Trust me; this is one flavor adventure you don’t want to miss!
Why You'll Love This Recipe
- This calamansi curd recipe is easy to prepare, making it perfect for any skill level in the kitchen
- Its bright, tangy flavors provide an exciting twist to traditional lemon curd
- The gorgeous golden color makes it visually appealing and a showstopper at any gathering
- Versatile enough for pastries, toast, or even by the spoonful directly from the jar!
One sunny afternoon, I served my homemade calamansi curd at a picnic, and everyone couldn’t stop raving about its refreshing taste.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
Calamansi: These tiny citrus fruits pack a big punch of flavor; choose firm ones for the best juice yield.
Granulated Sugar: A key ingredient that balances the tartness; opt for fine sugar for quick dissolving.
Eggs: Fresh eggs are essential for creaminess; use large eggs for optimal results.
Unsalted Butter: Adds richness; use high-quality butter for the best flavor.
Salt: A pinch enhances all the flavors; don’t skip it!
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Prepare Your Calamansi Juice: Slice your calamansi in half and squeeze out the juice using a citrus juicer or your trusty hands. Strain out seeds if needed; we want smooth curd perfection.
Create Your Curd Base: In a medium-sized saucepan over low heat, combine sugar and calamansi juice until dissolved completely. Stir gently while reminiscing about sunny beach vacations.
Add Eggs and Butter: Whisk in eggs one at a time until well combined. Add cubed unsalted butter and continue stirring until melted and combined—this will transform your mixture into creamy bliss.
Thicken Your Curd: Increase heat slightly and cook while stirring constantly until mixture thickens enough to coat the back of a wooden spoon. You’ll know it’s ready when it leaves trails behind!
Chill & Store Your Curd: Remove from heat and pour your glorious calamansi curd through a fine mesh strainer into a clean bowl for extra smoothness. Cover with plastic wrap touching the surface and refrigerate until cool—about 1-2 hours.
Enjoy every luscious bite of your homemade calamansi curd! It’s perfect as an accompaniment to scones, an ingredient in desserts, or simply enjoyed straight from the jar with a spoon (no judgment here). For more inspiration, check out this delicious dessert recipes recipe.
You Must Know
- Calamansi curd is a zesty twist on traditional lemon curd, offering vibrant flavor and versatility
- Its unique taste elevates desserts and spreads, transforming ordinary dishes into extraordinary experiences
- This delightful concoction can brighten up your breakfast or indulge your sweet tooth in an unexpected way
Perfecting the Cooking Process
Start by juicing fresh calamansi before whisking it together with eggs and sugar. Cook over low heat until thickened for the best texture.
Add Your Touch
Feel free to add spices like ginger or cardamom for an exciting flavor twist. You can also mix in coconut cream for a tropical vibe.
Storing & Reheating
Store calamansi curd in an airtight container in the fridge for up to two weeks. Reheat gently on the stove if needed.
Chef's Helpful Tips
- When making calamansi curd, always use fresh fruit for the brightest flavor
- Avoid cooking on high heat to prevent scrambling the eggs
- Strain the mixture after cooking for a silky-smooth finish that impresses everyone!
Memories of my first attempt at calamansi curd still make me chuckle; I almost mistook the zest for lime zest!
FAQ
What is calamansi curd?
Calamansi curd is a smooth, tangy custard made from calamansi juice and eggs.
Can I use bottled calamansi juice?
Using bottled juice works, but fresh calamansi offers superior flavor and aroma.
How can I use calamansi curd?
Calamansi curd makes a delicious filling for pastries or a topping for pancakes.
Calamansi Curd
- Total Time: 30 minutes
- Yield: About 12 servings 1x
Description
Calamansi curd is a creamy, tangy delight that transforms any dish into a burst of sunshine. This easy-to-make recipe features fresh calamansi juice, rich eggs, and smooth butter, creating a versatile spread perfect for brunches or sweet treats. Whether you’re slathering it on toast, filling pastries, or enjoying it straight from the jar, this vibrant curd will elevate your culinary creations and impress your guests.
Ingredients
- 1 cup calamansi juice (about 10–12 calamansi)
- 1 cup granulated sugar
- 3 large eggs
- ½ cup unsalted butter (cubed)
- ¼ tsp salt
Instructions
- Juice the calamansi and strain to remove seeds.
- In a medium saucepan over low heat, combine sugar and calamansi juice until dissolved.
- Whisk in eggs one at a time until fully incorporated. Add cubed butter and stir until melted.
- Increase heat slightly and cook while stirring until thickened (should coat the back of a spoon).
- Strain the mixture into a bowl for smoothness, cover with plastic wrap touching the surface, and refrigerate for 1-2 hours.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Cooking
- Cuisine: Citrus
Nutrition
- Serving Size: 30g
- Calories: 110
- Sugar: 18g
- Sodium: 30mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 80mg
Keywords: For flavor variations, consider adding ginger or coconut cream. Store in an airtight container in the fridge for up to two weeks.