Citrus Curd Recipe
Shortbread, blond chocolate crunch, burnt meringue
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Ingredients
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Citrus Curd
Shortbread
Blond Chocolate Crunch
Burnt Meringue
Method
Citrus Curd
- 1
Prepare the Citrus Curd
In a saucepan, combine lemon juice, orange juice, and sugar. Heat over medium heat until the sugar dissolves.
- 2
Add Eggs
Whisk in the eggs one at a time until fully incorporated. Continue to cook over low heat, stirring constantly until thickened.
- 3
Shortbread
- 4
- 5
Bake
Press the dough into a greased baking dish and bake at 350°F (175°C) for 20-25 minutes or until lightly golden.
- 6
Cool
Remove from oven and let cool completely before cutting into squares.
Blond Chocolate Crunch
- 7
Melt Chocolate
Melt the blond chocolate and butter together in a microwave or double boiler until smooth.
- 8
Combine with Cereal
Mix in the rice cereal and salt until evenly coated.
- 9
Set
Spread the mixture onto a baking sheet lined with parchment paper and let it set until firm.
Burnt Meringue
- 10
- 11
Add Sugar
Gradually add sugar while continuing to whip until stiff peaks form.
- 12
Torch or Broil
Spread meringue over the curd and use a kitchen torch or broiler to lightly burn the top.