There’s something wonderfully zesty about calamansi curd that dances on your palate like a tropical vacation. Imagine the tartness of lemons mixed with a hint of sweet mandarin; it’s a flavor explosion that makes your taste buds throw a party. zesty calamansi juice It’s creamy, it’s dreamy, and let me tell you, once you taste this delightful treat, regular lemon curd might start to feel like last year’s fashion. fresh corn salad.
Jump to:
- <strong>Essential Ingredients</strong>
- <strong>Let’s Make it Together</strong>
- <strong>Perfecting the Cooking Process</strong>
- <strong>Add Your Touch</strong>
- <strong>Storing & Reheating</strong>
- <strong>FAQ</strong>
- What can I use calamansi curd for?
- How long does calamansi curd last?
- Can I freeze calamansi curd?
- 📖 Recipe Card
I remember the first time I made calamansi curd. My friends were skeptical at first—calamansi? What even is that? But after one spoonful, they were hooked! We slathered it on pancakes in the morning and used it as a filling for pastries. caramelized banana cake The vibrant color and tangy sweetness made every bite irresistible. Perfect for brunches or just because you deserve a treat!
[info_box title=”Why You’ll Love This Recipe”] This calamansi curd is incredibly easy to whip up, making it perfect for novice cooks or busy parents. Its unique flavor profile combines tartness and sweetness, making it irresistible. The bright yellow hue adds beautiful visual appeal to any dish or dessert. Versatile enough to be used in desserts, spreads, or drizzles over various foods. [/info_box]
I once made this calamansi curd for a potluck, and let me tell you, my friends were clamoring for the recipe by the end of the evening. For more inspiration, check out this cheesy chicken parm soup recipe.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
Fresh Calamansi: Look for vibrant, firm fruits. They should feel heavy for their size and have no blemishes.
Sugar: Granulated sugar works best here to balance the tartness of the calamansi.
Eggs: Use large eggs for optimal creaminess in your curd.
Unsalted Butter: Choose high-quality butter for that rich flavor; it should be room temperature for easy mixing.
Salt: A pinch enhances all flavors; don’t skip this step!
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Prep Your Calamansi: Start by washing your calamansi under running water. Halve each fruit and juice them into a measuring cup until you have about ¾ cup of juice.
Mix the Sugar and Eggs: In a medium bowl, whisk together granulated sugar and eggs until they become light and fluffy. This will create a smooth base for your curd.
Add Juice and Heat Up: Pour in your freshly squeezed calamansi juice along with a pinch of salt into the egg mixture. Transfer this blend to a saucepan over low heat.
Stir Constantly Until Thickened: Keep stirring gently as the mixture heats up; you’ll know it’s ready when it coats the back of a spoon, which takes about 10 minutes.
Add Butter for Creaminess: Remove from heat and stir in your room-temperature unsalted butter piece by piece until fully melted and incorporated.
Chill Your Curd: Pour the finished curd into a clean jar or container. Allow it to cool at room temperature before covering and refrigerating for at least an hour.
Enjoy this delightful calamansi curd on toast, pancakes, or even straight from the jar when no one is looking!
[info_box title=”You Must Know”] Calamansi curd is a delightful twist on traditional lemon curd. This zesty treat brings a refreshing burst of flavor to desserts, and its vibrant color will brighten any dish. The unique taste of calamansi elevates it above the ordinary, making it a must-try! [/info_box]
Perfecting the Cooking Process
To achieve the perfect calamansi curd, start by zesting the fruit, then juice it. Whisk sugar and eggs in a bowl before adding the juice and zest mixture. Cook gently over low heat until thickened, stirring constantly.
Add Your Touch
Don’t hesitate to experiment with flavors! Adding coconut cream gives your calamansi curd a tropical twist. You can also try incorporating herbs like mint or basil for an unexpected flavor profile that will surprise your taste buds.
Storing & Reheating
Store your calamansi curd in an airtight container in the refrigerator for up to two weeks. If you want to enjoy it warm, gently reheat it over low heat while stirring until just warmed through.
[info_box title=”Chef’s Helpful Tips”] To truly nail your calamansi curd, focus on precise measurements for balanced flavor. Use fresh fruit for maximum zing and avoid cooking at high temperatures to prevent curdling. Always strain your mixture before cooling for a silky texture. [/info_box]
Sharing my first attempt at making calamansi curd was unforgettable; my friends raved about its tangy goodness! It became an instant hit during our summer picnics and has remained a favorite ever since.
FAQ
What can I use calamansi curd for?
Calamansi curd is delicious on toast, as a cake filling, or paired with yogurt. delicious breakfast bites.
How long does calamansi curd last?
Properly stored in the fridge, calamansi curd lasts up to two weeks.
Can I freeze calamansi curd?
Yes, you can freeze it in small containers for future use; just thaw before serving.
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📖 Recipe Card
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Calamansi Curd
- Total Time: 20 minutes
- Yield: About 1 cup (8 servings) 1x
Description
Calamansi curd is a delightful twist on traditional lemon curd, offering a zesty burst of tropical flavor that elevates any dessert. This creamy treat combines the tartness of calamansi with just the right amount of sweetness, creating an irresistible topping for pancakes, pastries, or simply enjoyed by the spoonful. Easy to make and visually stunning, this curd will quickly become your go-to recipe for brunches and special occasions.
Ingredients
- ¾ cup fresh calamansi juice (about 15–20 fruits)
- 1 cup granulated sugar
- 4 large eggs
- ½ cup unsalted butter (room temperature)
- Pinch of salt
Instructions
- Wash and halve the calamansi, then juice them until you have ¾ cup of juice.
- In a medium bowl, whisk together sugar and eggs until light and fluffy.
- Add calamansi juice and a pinch of salt to the egg mixture; transfer to a saucepan over low heat.
- Stir constantly for about 10 minutes until thickened enough to coat the back of a spoon.
- Remove from heat and stir in butter piece by piece until fully melted.
- Pour into a clean jar; cool at room temperature before refrigerating for at least one hour.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Cooking
- Cuisine: Tropical
Nutrition
- Serving Size: 2 tbsp (30g)
- Calories: 120
- Sugar: 12g
- Sodium: 15mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 55mg
