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Pomegranate Lemon Curd

gluten free pomegranate lemon curd in a jarI’m not really sure why, but I keep seeing lemon curd pop up everywhere. To me, it always sounded stuffy and British. Something to be had with tea and crumpets. Totally not delicious.

I probably never should have had it. Really, never should have tried it. This stuff is amazing. So amazing that I made 2 types of curd in 2 days. (I made lemon curd, and accidentally broke a yolk, so I couldn’t keep those whites for merengues and then I made a cake that needed 5 whites. What is a girl to do? Make a second curd).

There are 5 gazillion recipes for curd out there. My searching and reading taught me this: You need about 2 times as much sweetener as juice, 4-6 egg yolks per half cup of juice and 2-6 tablespoons of butter. I was very scientific for my plain lemon curd and came up with a formula. 1 lemon+2 yolks+1 T butter+ 1/3 cup sweetner. Multiply this times the total number of lemons and you have all you need.

This is decadent, tart and sweet.

Pomegranate Lemon Curd
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Recipe Type: Condiment
Author: Mary Fran Wiley
Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Perfect as a tart filling, toast spread or ice cream topping, curd is a great way to use up any extra egg yolks you have from baking a white cake.
  • The juice of 2 lemons (about 1/2 of a cup)
  • The zest of 2 lemons (about 2 tablespoons)
  • The seeds of 1 pomegranate
  • 1 cup sugar (agave nectar or honey will work too)
  • 5 yolks
  • 2 tablespoons of butter, diced
  1. Fill a saucepan with about 1 inch of water and bring it to a simmer. (If you are brave and promise to stir without so much as looking away from the pan, you could skip the double boiler thing and work directly over the heat. I work this way on my pastry cream (gasp!), and they always turn out ok. )
  2. In a heat-proof bowl that fits snugly over your saucepan without touching the bottom (I used the bowl from my mixer), whisk together the lemon juice, zest, pomegranate seeds, sugar and yolks.
  3. Place your bowl over the saucepan and start whisking. This is the long, slow, wish-it-would-hurry-up-because-you-want-to-taste part. Just keep whisking. Your curd will get foamy and then change colors. The bubbles will start getting stuck in the curd. Keep whisking. You want a trail to follow your whisk through the curd.
  4. Remove the bowl from the heat and stir in the butter.
  5. Press your curd through a strainer to catch the zest and seeds.
  6. Transfer to a bowl for the fridge and press plastic wrap into the top of the curd to keep it from forming a skin.
  7. After a few hours you can put it into a jar. It should keep for about a month in the fridge, and the National Center for Home Preserving says you should be able to freeze it for up to a year.

According to the Sugarbaby cookbook, If you want to use the curd as a tart filling, reserve 2 T of the juice and add 1 teaspoon of gelatine. Add this mixture to the curd after you remove it from the heat and before you add the butter.

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