When it comes to desserts I’m a fruit-dessert person all the way. Don’t get me wrong, I love chocolate, but there’s just something about the sweet and tart that I just can’t get enough of.
I really love a beautiful fruit-based curd that I can use in tarts, parfaits, pies, or just with a spoon. Citrus-based is a classic, but I have tried my hand (successfully I should add) with berry curds and have yet to be disappointed. I think the best thing about it is the use of great local eggs and the creaminess that provides.
Did you know that in 2014, Arkansas produced over 3 billion eggs with a farm value of over $440 million and ranks 10th in egg production in the nation. The Arkansas poultry industry accounts for 1 out of every 4 agricultural jobs in our state.
I love that this curd requires a little less sugar than a standard lemon curd because the addition of oranges and limes sweetens it up naturally. It’s thick and rich, and while I’m certainly putting it to use in a variety of ways another great option would be to bake a light shortbread crust and use it as a tart filling.
Here’s to sunshine!