Calamansi curd is like a burst of sunshine in a jar, bringing together tangy, zesty flavors that dance on your taste buds. Imagine spreading this lush, creamy delight on warm toast or dolloping it over a slice of cake; it’s a flavor party waiting to happen.
Jump to:
- <strong>Essential Ingredients</strong>
- <strong>Let’s Make it Together</strong>
- <strong>Perfecting the Cooking Process</strong>
- <strong>Add Your Touch</strong>
- <strong>Storing & Reheating</strong>
- <strong>FAQ</strong>
- Can I use other citrus fruits instead of calamansi?
- How do I know when my curd is ready?
- What’s the best way to serve calamansi curd?
- 📖 Recipe Card
I still remember the first time I made calamansi curd. My kitchen transformed into a mini citrus grove as the aroma filled the air, making my family wonder if I’d just invented the best dessert ever. Perfect for afternoon tea or to impress guests at brunch, this recipe promises an unforgettable taste experience. For more inspiration, check out this delicious dessert recipes.
Why You'll Love This Recipe
- Calamansi curd is incredibly easy to prepare, making it a go-to for busy cooks
- The vibrant citrus flavor adds a refreshing twist that brightens up any dish
- Its stunning golden hue makes it an eye-catching addition to your dessert table
- Versatile enough to use as a filling, topping, or even in cocktails!
Nothing warms my heart more than watching my friends’ eyes light up when they take their first bite of calamansi curd.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Fresh Calamansi Juice: Choose ripe calamansi for optimal sweetness and tanginess; it’s the star ingredient here.
- Granulated Sugar: Regular sugar works well; it balances the tartness beautifully.
- Eggs: Use large eggs; they help create that silky texture everyone loves.
- Unsalted Butter: Make sure it’s fresh and soft for easy incorporation into the curd.
- Zest of Calamansi: Adds an extra punch of flavor; zest only the outer colorful skin.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Gather Your Ingredients: Start by measuring out your fresh calamansi juice and zest. Having everything prepped makes cooking smoother and more enjoyable.
Mix It Up: In a medium saucepan, whisk together the fresh calamansi juice, granulated sugar, and eggs until smooth and well combined. This mixture should look like liquid sunshine.
Heat It Gently: Place the saucepan over low heat. Stir continuously with a wooden spoon until the mixture thickens and coats the back of the spoon—about 10 minutes. You’ll know it’s ready when you can run your finger through it and leave a trail.
Add Butter Blissfully: Remove your pan from heat and stir in the unsalted butter until melted and fully incorporated into your glossy calamansi curd. This step gives your curd that luxurious texture we all crave.
Cool Down Time: Pour the curd through a fine-mesh sieve into a bowl to catch any egg bits (we want smooth perfection). Cover with plastic wrap pressed against the surface to prevent a skin from forming. Chill in the refrigerator for at least an hour before using.
Enjoy every luscious spoonful of your homemade calamansi curd! It’s not just a treat; it’s an experience you won’t forget.
You Must Know
- Calamansi curd shines with its bright, tangy flavors and creamy texture
- It’s a versatile treat that can elevate desserts or stand alone as a zesty dip
- The rich aroma wafting from the kitchen will have everyone asking for seconds
Perfecting the Cooking Process
Start by juicing fresh calamansi, then whisk together eggs and sugar before adding the juice and butter. Heat gently until thickened, stirring constantly for a silky smooth result.
Add Your Touch
Feel free to experiment with flavors! Adding a hint of vanilla or ginger can enhance the depth of your calamansi curd. You could even blend in some coconut for a tropical twist.
Storing & Reheating
Store your calamansi curd in a sealed jar in the fridge for up to two weeks. Reheat gently on low heat, stirring constantly to maintain its creamy consistency.
Chef's Helpful Tips
- Using fresh calamansi yields the brightest flavor; avoid bottled juice for best results
- Strain the mixture after cooking to remove any lumps for perfect creaminess
- Be patient while heating to prevent scrambling the eggs and ruining the texture
Sometimes I whip up calamansi curd just to impress friends, and their reactions are priceless—like they’ve discovered hidden treasure in my kitchen!
FAQ
Can I use other citrus fruits instead of calamansi?
Yes, you can substitute lime or lemon juice for a different flavor profile.
How do I know when my curd is ready?
The curd should coat the back of a spoon and feel thick when stirred.
What’s the best way to serve calamansi curd?
Serve it over pancakes, as a filling in pastries, or simply spread on toast.
Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.
📖 Recipe Card
Print
Calamansi Curd
- Total Time: 20 minutes
- Yield: About 12 servings (2 tablespoons each) 1x
Description
Calamansi curd is a vibrant, zesty delight that transforms any dessert into a flavor sensation. This creamy spread, bursting with fresh calamansi juice and zest, offers the perfect balance of tartness and sweetness. Ideal for spreading on toast, dolloping over cakes, or using as a filling in pastries, calamansi curd is both versatile and easy to make. With its sunny hue and refreshing taste, it’s sure to impress at brunch or afternoon tea gatherings.
Ingredients
- 1 cup fresh calamansi juice (about 10–12 calamansi)
- 1 cup granulated sugar
- 4 large eggs
- ½ cup unsalted butter (softened)
- Zest of 5 calamansi
Instructions
- Gather all ingredients and measure out the fresh calamansi juice and zest.
- In a medium saucepan, whisk together the calamansi juice, sugar, and eggs until smooth.
- Heat over low heat while stirring continuously for about 10 minutes until the mixture thickens and coats the back of a spoon.
- Remove from heat and stir in the softened butter until melted and fully combined.
- Strain through a fine-mesh sieve into a bowl to ensure smooth texture. Cover with plastic wrap pressed against the surface to prevent skin formation.
- Chill in the refrigerator for at least one hour before serving.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Cooking
- Cuisine: Filipino
Nutrition
- Serving Size: 2 tbsp (30g)
- Calories: 110
- Sugar: 14g
- Sodium: 20mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 75mg
