Fruit Curd, etc. (Dairy-Free, No-Butter Option)

Before making this at home, I have no recollection of ever having any type of curd before. Upon my first taste of the lemon curd for making croissants, it was as if a small part of my gastronomic life awakened from some deep hidden place. Everything about curd is luxuriously delicious to the senses; the smell of sweet fruits, the smooth, velveteen texture, the sight of such lively golden and fuchsia shades, the satisfying (almost obscene) sound of a heavy spoonful as it falls... and the taste! Let no man or woman tell you butter should ever be refused, most of all curd. The butter and eggs add a full-bodied roundedness that blunts the sharp tartness of lemon and raspberry, mellowing the flavour and taming it back into levels of decadent comfort. I'm definitely a chocolate kind of guy, but if sugar sweets and candy tasted like this, I would be a convert.

If you've never had curd before, I implore you to make this (since all it requires is bubbling over a saucepan). Not only can it be used in baking as I have done in recipes here, but acts as the perfect accompaniment to a multitude of things; as a last hurrah on a pavlova, poured over fresh fruit for a quick dessert, drizzled hot over ice cream for an extra level of comfort. Even a simple spoonful is enough as a solution for something small when the indulgent cravings strike. Whatever you use it for, I beg of you to make this, as it's sure to warm the most frigid of moods. Also, I haven't explored this theory, but I'm of the opinion you a curd from any fruit is possible, provided it that can be juiced.

If looking for a healthier, dairy-free alternative, using coconut oil works perfectly well, provided you have no qualms with a dash of coconut flavour in your curd. In fact, I find that it works to heighten the fruit flavours, giving the inherent tartness more presence since it is not masked by the richness of butter. Also, be aware that at room temperature and temperatures below this, the coconut oil causes the curd to be thicker and more set than the butter version.

Adapted from Nigella's How To Eat

Makes 1 portion

• 2 Lemons, 2 limes, 2 oranges, or 500 kg frozen raspberries
• 2 Eggs
• 2 Egg yolks
• 150 g Caster sugar
• 100 g Butter (or Coconut oil)

1. If making a citrus fruit curd, zest the fruit and set aside, and squeeze the juice. (If making lemon and lime curd, or any combination of fruit flavours, use both types of fruit and add an extra whole egg to the recipe in order to compensate for the increased liquid).

   
   
2. If using raspberries, tip the frozen berries into a saucepan and heat until thawed, stirring occasionally. Then use a handheld blender or food processor to pureé. Use a plastic sieve with fine holes to remove the seeds; this may require awhile but be sure to be patient. If you want the maximum amount of liquid removed; heat the juice on medium heat while stirring until boiling, and continue to reduce for 5 min. However, this is not necessary.

   
   
3. Beat the eggs, yolks and sugar until fully mixed, then add this and the butter/coconut oil, fruit juice into a saucepan.

   
   
4. Heat gently on low heat, whisking occasionally with a hand whisk.
   
   
   - The low heat minimises the chance of the eggs curdling and cooking into scrambled eggs. If you feel like this is beginning to happen, take the pan and put in a shallow dish of cold water and whisk vigourously. Alternatively, add a tablespoon of cold butter or coconut oil and beat vigorously. Repeat if the mix still looks curdled and lumpy. You can also do the same with eggs instead, though expect the curd to be thicker in consistency if so. Worse comes to worse, if you find the curd overcooked slightly and has cooked egg solids, sieve them out from the curd at the end.

5. When the mix has thickened to the consistency of custard, remove from the heat and pour into a wide bowl and stir in the zest. Allow to cool, or use immediately if used hot/warm.

   
   
6. Keep in the fridge and use within one week, and can be warmed again in the microwave by heating for 10-20 second bursts until hot/warm enough. Can also be frozen for a month, just allow to defrost in the fridge before use.