Calamansi Curd

Calamansi Curd is a lush and smooth curd that is both sweet and tart at the same time. It can be made in under 10 minutes and can be used in a variety of ways.

Calamansi Curd

Any kind of citrus based curd is pretty quick to make. All you need to do is put everything in a heavy bottomed sauce pan and whisk over medium to low heat. For this calamansi curd you can use either fresh calamansi juice or bottled.

Ingredients

You will need the following ingredients:

Calamansi juice - The key flavor profile. You can use either fresh calamansi juice if you can find it or the bottled kind.

Egg yolks make the curd nice and thick.

Sugar - You need to have the sugar to make it nice and sweet.

Salt - For a little counter point to the sugar and acid.

Butter - This you will add after the calamansi curd has cooked, so that it has a nice smooth bite. You can use vegan butter if

How to Make Calamansi Curd

Start with a clean cold sauce pan. Do not turn on the heat yet. Add in the calamansi juice, egg yolks, sugar and salt.

Mix it well. Then put the pan on the stove and turn on the heat up to medium low.

Stir constantly until you see it get visibly thick. About 7-10 minutes. Once the calamansi curd has thickened turn off the heat and add in the butter.

Whisk in the butter until it has been fully incorporated.

Transfer the curd into a clean cool bowl and place plastic wrap on top of the curd so that it does not form a skin while cooling down.

How to store

You can transfer the cooled curd into a clean jar and keep it in the refrigerator for up to 1 week. Try to use it as soon as you can.

How to use Calamansi Curd

It is very versatile. An easy way to use it is to mix it with some yogurt for breakfast or a snack.

You can also use it as a topping for a pavlova like my Tropical Pavlova. Calamansi curd can also be a filling for tarts and cookies or even cakes! It can also be mixed into some ice cream for something sweet smooth and tart!

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