With that being said I also wondered about the "juice" amounts. Lemons and limes seem to be smaller than oranges and sometimes all they have are small limes or small lemons but I wanted to make sure that if I juiced all the fruit this recipe called for that the differing amounts would work. These are my results:
Lemon Curd: I used 5 lemons and got about 3/4 c. juice. It was really creamy and looked pretty as well. It tasted the best to me.
Lime Curd: I used 5 limes but got about 1 1/4 c. juice. I didn't like the color. It just looked different with a slightly yellow curd with bits of lime zest. Maybe next time I will try using a few drops of green food coloring. It was really tart. I might drop the amount of lime juice to 3/4 c. just like the lemon curd. It will probably be sweeter and not so tart.
Orange Curd: I used 4 naval oranges and got about 1 1/3 c. juice. This one was very creamy and had more of a custardy(don't know if this is even a word)taste. It reminded me a lot of the french crueller donuts at Dunkin' Donuts. I think it looked pretty as well(I may still add a few drops of orange coloring to this as well) and is a very close 2nd to the lemon.
I hope you will enjoy this recipe as it is very versatile. Play around with it and let me know how you plan to use it!!
How to Make Citrus Curd
- Zest all citrus and set aside.
- In a large 8 cup microwave safe bowl, melt butter.
- In a seperate bowl add eggs and yolks and beat well. Add sugar and zest and mix.
- Pour egg mixture into the melted butter. Stir well.
- Cook uncovered in microwave 6-7 min. stirring every minute until thick enough to coat the back of a wooden spoon.
- TIP:Use as a cupcake filling or a cake filling. Top your ice cream or eat it the traditional way over a slightly toasted crumpet or english muffin with a little pat of butter then pour curd over the top. May be eaten warm or cold.