Grapefruit Curd

i'm still not a 100% on what curd is.. but it looks like fruity pudding. so it's all good by me :)

FROM HONEY & JAM (HoneyandJam.blogspot.com)
8 large eggs yolks
1/2 cup freshly squeezed ruby red grapefruit juice
1/2 cup +2tbsps freshly squeezed lemon juice
finely grated zest of 1 ruby red grapefruit
1cup sugar
1/8tsp salt
1 1/4sticks unsalted butter, cold, cut into pieces
Directions:
1) Combine yolks, grapefruit juice, lemon juice, half of the zest, & the sugar in a saucepan; whisk to combine.
2) Cook over medium-high heat, stirring constantly with a wooden spoon (be sure to scrape the sides of the pan), until the mixture is thick enough to coat the back of the spoon, 8-10 min. Remove saucepan from heat.
3) Add salt & butter, one piece at a time, stirring until smooth. Strain through a fine sieve unto a medium bowl.
4) Stir in the remaining zest. Cover with plastic wrap, pressing it directly onto the surface of the curd to prevent a skin from forming. Refrigerate until chilled & set.

http://honeyandjam.blogspot.com/2009/01/grapefruit-curd.html

Blueberry-Lime Parfaits

i love the word curd because it always reminds me of the most delicious things ever cheese curds and even though cheese makes my stomach feel ridiculous-still so delicious! anyway, i think this is talking about a different kind of curd, but blueberries mean you can't go wrong

FROM OPRAH (oprah.com)

(makes 4 servings)
FOR CURD:
6 egg yolks
1/2cup fresh lime juice (about 4 limes)
3/4cup sugar
4 tbsp (1/2 stick) cold, unsalted butter
Grated zest of 2 limes
FOR PARFAIT:
1 container (17oz) plain, fat-free Greek yogurt
1/3cup confectioners' sugar , plus more to taste
1 pint (about 3cups) blueberries
1 lime , cut into wedges
Directions:
TO MAKE THE CURD:
1. In a small, nonreactive saucepan, whisk egg yolks, lime juice, & sugar.
2. Set over medium heat, & stir constantly w/a wooden spoon until thickened, 10-12min.
3. Remove from heat; stir in butter 1tbsp at a time. Transfer to a bowl, press plastic wrap onto surface of the curd, & cool completely in refrigerator.
4. Stir zest into curd.
TO MAKE THE YOGURT:
5. Stir together yogurt & sugar.
TO SERVE:
6. In each of 4 six-oz glasses, layer yogurt, curd, and berries; repeat. Garnish w/a lime wedge.

http://www.oprah.com/recipe/food/recipesdesserts/200807_omag_parfaits

Tangerine (or Clementine or Orange) Curd

FROM THE KITCHN (thekitchn.com)
(makes 3/4 cup)
3 egg yolks
1tsp tangerine zest (about half of a tangerine)
1/4cup tangerine juice (about one large tangerine)
5tbsps sugar
3tbsps unsalted butter, cold & cut into small pieces
pinch salt
Directions:
1. Whisk together the yolks, zest, juice, & sugar in a small sauce pan. Cook over medium-low heat for about 5min, stirring constantly, until the mixture thickens & coats the back of a wooden spoon.
2. Remove from heat. If you see any small bits of egg that have scrambled, strain the curd through a fine mesh strainer into a bowl. (This is also helpful if you simply want a smoother curd with no zest. If not, proceed directly to the next step.)
3. Whisk in the butter, a few pieces at a time, until incorporated.
4. Add the tiniest pinch of salt, if you want. (We liked the edge it gave our curd, but it's optional.)
5. Spread right away on toast or chill for a few hours, until more firm. Store in the refrigerator.

http://www.thekitchn.com/thekitchn/ingredients-fruit/recipe-for-winter-citrus-tangerine-curd-074398

White Chocolate–Citrus Parfait

BY DEANIE FOX (foodandwine.com)

(makes 6 servings)

LIME CURD
2 large eggs
1/4cup sugar
1 1/2tsps finely grated lime zest
1/4cup fresh lime juice
2tbsp sweetened condensed milk
MOUSSE
2 large eggs, separated
1 1/4cups heavy cream
2oz white chocolate, chopped
2tsps sugar
1/8tsp cream of tartar
Pinch of salt
2tsps fresh lemon juice
CITRUS SALAD
1cup fresh orange juice
1tbsp sugar
1 stalk of lemongrass, halved lengthwise & cut into 2-inch pieces
Two 1/2-inch-thick coins of ginger
2tsps honey
1tbsp fresh lime juice
1/4tsp finely grated lime zest
1tbsp shredded mint
1 red grapefruit
2 navel oranges
1 tangerine

Directions:
MAKE THE LIME CURD:

1. Set a fine-mesh sieve over a bowl.

2. In a small saucepan, cook the eggs, sugar, lime zest & juice over moderate heat, whisking constantly, until thickened, about 3min.

3. Strain the lime curd into the bowl & whisk in the condensed milk. Cover w/ plastic wrap and refrigerate for at least 1 hour, until chilled.
MAKE THE MOUSSE:

4. Fill a large bowl w/ice water.

5.In a saucepan, cook the egg yolks with 3/4 cup of the cream over moderate heat, whisking constantly, until the mixture has the consistency of yogurt, about 5min.

6. Remove from the heat & whisk in the white chocolate.

7. Transfer to a medium bowl & set it in the ice water to cool completely, stirring occasionally.

8. In a medium bowl, beat the egg whites w/the sugar, cream of tartar & salt until glossy, soft peaks form.

9. Fold the egg whites into the white-chocolate mixture.

10. In another medium bowl, beat the remaining 1/2 cup of cream until firm.

11. Fold the whipped cream into the white-chocolate mixture w/the lemon juice. Cover the mousse with plastic & refrigerate for 1 hour or until chilled.
MAKE THE CITRUS SALAD:

12. In a small saucepan, bring the orange juice, sugar, lemongrass & ginger to a boil.

13. Simmer over moderate heat until the juice has reduced to 3tbsps, about 10min. Strain into a bowl and let cool.

14. Whisk in the honey, lime juice, zest & mint.
15. Using a sharp knife, peel the citrus fruits, removing all of the bitter white pith. Working over a cutting board, cut in between the membranes to release the sections. Add to the orange dressing & toss.

TO ASSEMBLE:
16. Spoon the lime curd into 6 glasses. Using a slotted spoon, divide the citrus salad among the glasses & top with the white-chocolate mousse. Serve right away.

http://www.foodandwine.com/recipes/white-chocolate-citrus-parfait