Key Lime & Kumquat Kurd

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   ["Combine the eggs, yolks and sugar in a large heat proof bowl. Add the kumquat juice and key lime juice.", "Using a food processor or blender, puree the kumquat rinds. You may need a tiny bit of water- but try to add as little as possible. Measure 1/4 cup of the puree and add it to the bowl.", "Place the bowl over a saucepan of simmering water. Whisk vigorously every 3-4 minutes, to prevent the eggs from curdling. Cook for a total of twenty minutes, or until the curd is thickened.", "Strain the curd in a large sieve to remove the kumquat pulp. From this point, you can whisk in the butter, (whisking vigorously) while adding the butter a little at a time. OR you could pour the curd into a blender, add the butter a little at a time while blending on medium-high.

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   I've done it both ways. The blender technique is a bit smoother, but sometimes I don't bother to drag it out.", "Ladle into jars. Stores well in the fridge for 2-3 weeks. It never lasts that long at my house."]

* Per serving · 4 servings · Values may vary.

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