Zoë Taylor’s Citrus Curd Recipe
Luscious, tangy citrus curd is one of the dessert world’s most versatile spreads. This version from one of Indy's favorite pastry chefs is simple enough that you can whip it up on a whim.
Zoë Taylor’s homemade citrus curd
While studying for a college semester in Paris, Zoë Taylor survived on an almost-daily diet of fine French pastries. But the co-owner (with her chef partner, Josh Kline) of Borage, set to open this summer in Speedway, is equally appreciative of simple sweet things. Her recipe for creamy citrus curd, for example, is more of an equation. “You just use equal amounts of each ingredient,” she says. Start with a high-acid fruit, like lemon, lime, or grapefruit. You could even use a vinegar, Taylor says. “You pretty much always end up with something really good to dip something in or to layer into a cake.”
Citrus Curd
Ingredients:
Equal parts:
- Citrus juice
- Sugar
- Egg yolk
Directions:
- Mix the citrus juice and sugar together.
- Mix in the egg yolk.
- Cook over a double boiler until the mixture thickens.
- Season to taste with butter and salt.
