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recipe by Ruth McCusker https://rootitoot.com/
This is the closest thing to edible sunshine I’ve ever tasted. There is a modified version for a thicker curd similar to a pie filling at the end of this recipe. This is fabulous as a cheesecake topping, tart filling topped with whipped cream, on yogurt, ice cream, on toast or pancakes. Also good standing in front of the fridge clutching a spoon with a guilty look on your face. Sweeter curd, Lime Curd and Orange Curd: * Sweeter curd: If you prefer it sweeter, add an extra 2 - 4 Tbsp sugar and add an extra egg yolk. Everything else remains the same. * Lime or orange curd: Substitute lime juice and zest for Lime Curd. For Orange curd, include 2 Tbsp lemon juice in the ⅔ cup juice. Using all orange juice can be too sweet. * You can make any kind of curd using juice from whatever strikes your fancy: raspberry, grape, blackberry, whatever.Inspired by: https://recipes.instantpot.com/recipe/rootitootlemoncurd/
recipe updated Feb 4, 2020