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1
Add sugar, lime zest, and Pomelo zest to your KitchenAid(R) K400 Blender. Cover the blender and pulse 2 times to mix, then blend on speed 5 for 10 seconds. Remove lid, scrape down the sides of blender, then blend on speed 5 for 20 more seconds.
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2
Add softened butter and pulse 2 times. Remove lid, stir and scrape down sides. Recover the blender and pulse 2 more times. Continue this process 2 more times.
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3
Add Pomelo juice, lime juice, egg yolks and salt and blend on speed 2 for 20 seconds.
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4
Pour the mixture (it will look lumpy) into the saucepan and turn stove to medium heat. Use a pastry spatula to stir constantly, making sure to scrape the bottom and sides of the pan to prevent scorching. (NOTE: Do not bring to a boil or it will separate the curd.)
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5
Cook until slightly thickened and temperature reads 170u00b0F ( 76u00b0C), about 5-6 minutes. Once mixture reaches temperature, continue to stir and cook for 4-5 more minutes, or until spatula leaves a clear trail (which then quickly disappears) in the bottom of the saucepan. Curd will be smooth and creamy when ready.
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6
Remove pan from heat and pour into the clean mason jar and seal. Place in the refrigerator to cool for at least 4 hours.
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7
CHEF'S NOTES: Using softened butter, and not just room temperature butter, is important for the process of making smooth curd. Soften (not melt) butter in the microwave for 8-10 seconds. Because heat distribution can vary greatly on different cooktops, go by the temperature and thickness of the curd when cooking on the stove instead of solely relying on suggested times.
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8
Finished curd will keep in the refrigerator for up to 1 month.
