In the summer time I spend countless hours making jams, sauces, and stocking the freezer full of summer fruit and vegetables. But I have never been big into preserving goods in the fall and winter time. Not that there isn't many great things to make, I simply rather spend my time making soup and fresh baked bread.
With that being said, during this season, I keep our refrigerator stocked with an assortment of curds. Lemon curd, blood orange curd, passion fruit curd, and this papaya curd. I love it spread on toast or pancakes, swirled into my yogurt and used to make the most incredible lemon chicken.
Curds are absolutely delicious and very easy to make. Plus they make great little gifts as well.
Happy Monday, xoxo.
Papaya Curd with Lemon
- 3 large eggs
- zest of 1 lemon
- ½ cup strained fresh lemon juice
- ½ cup papaya flesh
- ½ cup sugar
- 6 tablespoons unsalted butter, cut into pieces
- Cut 1 small papaya in half, remove the seeds and scoop out the flesh. Set aside ½ cup of papaya flesh.
- Place a fine mesh strainer over a glass bowl and set aside.
- In a small saucepan, whisk together 3 large eggs.
- Add in the zest, lemon juice, papaya and sugar.
- Add the butter and continue to whisk over medium heat. The butter will begin to melt. Continue to whisk as the mixture thickens and begins to simmer. As the mixture is now thick and is about to boil, whisk for another 15 seconds and promptly remove from the heat.
- Scrape the mixture into the strainer, gently pressing it through. Refrigerate until chilled. The curd will keep in the refrigerator covered for up to 2 weeks.
This recipe was written and originally posted on The Fruit Co.