Lately, I have come across a couple of recipes that call for lemon curd instead of a pastry cream filling. By shear accident, I came a cross a mojito curd that is an excellent lemon curd substitute.
The recipe for this mojito curd follows the principals of the traditional lemon curd except you add rum. I believe the rum really helps this lemon curd take on a whole new flavor.
Just like traditional lemon curd, you can use this mojito curd as a spread or filling for various pastries and tarts. Seems likes this recipe should keep you busy for a while.
Ingredients
- 3/4 cup unsalted butter, room temperature
- 1 1/2 cups sugar
- 1/4 teaspoon salt
- 4 eggs
- 8 egg yolks
- 1/2 cup lime juice
- 1/4 cup white rum
- 3/4 ounce fresh mint, stems and leaves
Instructions
- In a medium-sized mixing bowl, beat butter, sugar, and salt until smooth.
- Mix in the eggs and egg yolks one at a time until just combined.
- Mix in the lime juice and rum. The mixture may separate a little at this point. It will come together later.
- Transfer the mixture to a medium-sized pot on medium-low heat. Stir regularly until the mixture reaches 175 F on a candy thermometer, about 20 minutes. It should be bubbling periodically, but not a rapid boil.
- Remove from heat and add the mint. Let the mint steep for 15 minutes, stirring periodically.
- Strain out the mint and any clumps with a fine sieve. Press plastic wrap directly onto the surface of the curd and poke a few holes in it to let the steam release. Refrigerate until ready to use.
Recipe source: Cupcake Project
Photo source: @zvirblytegle
