I adore citrus curds. It's not just the sweet and tart combination, which I love, but they are so pretty and remind me of Easter eggs. I thought it fitting to whip up some Spring-hued curds for this weekend. I am not sure what we'll be slathering these on - brioche or biscuits are a possibility - but I wanted to share the process since you have time to make your own before this weekend's festivities.
- 1 cup freshly squeezed citrus juice
- 1 cup organic granulated sugar
- 6 eggs
- 3/4 cup (1-1/2 sticks) salted butter
- Also needed: balloon whisk; clean jars with lids; plant-based food dye, optional*