Calamansi curd is like a burst of sunshine captured in a jar, with its tangy and sweet flavor that dances on your taste buds. Imagine the vibrant citrus aroma wafting through your kitchen as you whip up this delightful treat, perfect for slathering on toast or dolloping over desserts. smoothie bowl with calamansi perfect pairing with calamansi curd
Growing up, my family often gathered around the table for dessert, and calamansi curd always made an appearance. It was our secret weapon for elevating ordinary snacks into extraordinary delights. Whether it’s a sunny brunch or a cozy afternoon tea, calamansi curd brings joy to every occasion.
Why You'll Love This Recipe
- This calamansi curd recipe is incredibly easy to prepare, even for beginner cooks
- Its unique flavor profile will impress your guests and elevate any dessert
- The vibrant yellow color makes it visually stunning and perfect for showcasing on your table
- It’s versatile enough to be used in cakes, tarts, or simply spread on toast
Sharing calamansi curd at gatherings always earned me rave reviews from friends and family who couldn’t get enough!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Fresh Calamansi: Look for firm, bright fruits; they’ll have the best flavor and juiciness. refreshing fruit soda ideas.
- Granulated Sugar: Regular granulated sugar works best to balance the tartness of the calamansi.
- Eggs: Use fresh eggs for the richest texture; they create the perfect creamy consistency. citrusy ice cream float.
- Unsalted Butter: Choose high-quality butter for added richness; it enhances the flavor beautifully.
- Salt: A pinch of salt helps to bring out the flavors and balance the sweetness.
The full ingredients list, including measurements, is provided in the recipe card directly below. For more inspiration, check out this avocado chicken salad recipe recipe.
Let’s Make it Together
Juicing the Calamansi: Start by washing your calamansi thoroughly. Cut them in half and juice them into a bowl until you have about one cup of fresh juice. The scent will immediately brighten your day!
Mixing Ingredients: In a medium saucepan over low heat, whisk together the calamansi juice, sugar, and eggs until combined. Stir continuously until you notice it thickening slightly—this should take around 5 minutes.
Add Butter and Salt: Remove from heat and add cubed unsalted butter and a pinch of salt. Stir until melted and fully incorporated; this adds that luscious creaminess we all love.
Strain for Smoothness: To ensure velvety perfection, strain the mixture through a fine mesh sieve into a clean bowl. This step may feel tedious but trust me—it’s worth every second!
Cool Down Time: Allow your calamansi curd to cool at room temperature before transferring it to an airtight jar. Refrigerate it for at least 2 hours before serving so that it sets properly.
Enjoy your homemade calamansi curd as a delightful spread or filling that transforms any simple dish into something spectacular!
You Must Know
- Calamansi curd is a delightful twist on traditional lemon curd, adding a tangy zing that’s irresistible
- Perfect for spreading on toast or dolloping on desserts, it brings sunshine to any dish
- The vibrant color and unique flavor make it a showstopper at gatherings
Perfecting the Cooking Process
Start by juicing the calamansi and straining it. Then, whisk egg yolks and sugar together before slowly incorporating the juice. Finally, cook over low heat while stirring until thickened.
Add Your Touch
Feel free to add zest from calamansi or other citrus fruits for extra flavor. You can also experiment with sweeteners like honey instead of sugar for a different taste.
Storing & Reheating
Store calamansi curd in an airtight container in the refrigerator for up to two weeks. Reheat gently in a saucepan over low heat, stirring constantly to avoid curdling.
Chef's Helpful Tips
- When making calamansi curd, always use fresh fruit for the best flavor
- Strain your juice thoroughly to avoid pulp in your curd
- Don’t rush the cooking process; patience ensures a smooth and creamy texture
Cooking calamansi curd reminds me of my grandmother’s kitchen, where her laughter mingled with citrus scents during family gatherings. For more inspiration, check out this shrimp and broccoli pasta recipe.
FAQ
What can I use calamansi curd for?
Calamansi curd works great as a spread, filling, or dessert topping.
How long does calamansi curd last?
It lasts about two weeks when stored properly in the fridge.
Can I freeze calamansi curd?
Yes, you can freeze it in an airtight container for up to three months.
Calamansi Curd
- Total Time: 25 minutes
- Yield: Approximately 10 servings 1x
Description
Calamansi curd is a vibrant and tangy treat that brings a refreshing twist to your desserts. This luscious citrus spread, bursting with sunshine flavors, is perfect for enhancing toast, tarts, and cakes. Easy to prepare even for novice cooks, calamansi curd will impress your guests and elevate any meal. With its eye-catching yellow color and unique taste, it’s a must-have addition to your culinary repertoire.
Ingredients
- 1 cup fresh calamansi juice (about 20 calamansi)
- 1 cup granulated sugar
- 3 large eggs
- ½ cup unsalted butter (cubed)
- 1 pinch salt
Instructions
- Juice the calamansi: Wash and halve the fruits, then juice them into a bowl until you have one cup of juice.
- Mix ingredients: In a medium saucepan over low heat, whisk together the calamansi juice, sugar, and eggs until combined. Stir continuously until thickened (approximately 5 minutes).
- Add butter and salt: Remove from heat, add cubed butter and salt, stirring until melted and smooth.
- Strain: Pour the mixture through a fine mesh sieve into a clean bowl for a velvety texture.
- Cool down: Allow the curd to cool at room temperature before transferring to an airtight jar. Refrigerate for at least 2 hours before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Cooking
- Cuisine: Filipino
Nutrition
- Serving Size: 30g
- Calories: 120
- Sugar: 14g
- Sodium: 30mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 60mg
