This tropical twist on lemon curd is a perfect filling for cakes, pies, or thumbprint cookies, or simply eaten by the spoonful. If you like, you can replace the mango with any other acidic fruit such as raspberries or peaches, and lemon juice can be used interchangeably with the lime.
- 1 mango (ripe, peeled and cored)
- 2 large egg yolks
- 1 large eggs
- 1/3 cup granulated sugar
- 3 tablespoons lime juice
- 1 pinch salt
- 3 tablespoons butter (cubed)
- Juice mango through the low-pulp screen. You should end up with about 1/2 cup of mango juice.
- In a non-reactive stainless steel bowl, whisk together egg, egg yolks, and sugar until light and frothy. Whisk in mango juice, lime juice, and salt. Set bowl over (but not touching) a pot of gently simmering water, and whisk gently for about 12 to 15 minutes, or until mixture thickens enough to coat the back of the spoon (approximately 170ºF on a thermometer).
- Remove bowl from heat and whisk in butter, a little at a time, until fully incorporated. Press through a fine mesh sieve to remove any stray solids. Transfer to a storage container and cover, pressing plastic wrap onto the surface of the curd to prevent a skin from forming. Refrigerate for at least 1 to 2 hours until set. Curd will keep, tightly covered in the refrigerator, for up to 2 weeks.