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Citrus Curd: Sugar Content

post #1 of 3
8/28/04 at 11:02am
Thread Starter 
Is there a scientific proportion of sugar to yolks/citrus juice when making curd? For example, I'm trying to come up with a curd recipe that has as little sugar as possible because it will be sandwiched between 2 rather sweet cookies. Will it affect the stability if I halve the sugar in the following recipe?

125 ml tangerine juice + zest
62ml lemon juice
1/4lb butter
4 oz sugar
8 yolks

Thank you.
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post #2 of 3
8/28/04 at 11:32am
If you reduce your lemon juice by half and make up the volume with either more tangerine juice of orange juice you can reduce your sugar by half with no problems.
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post #3 of 3
8/28/04 at 11:57am
Thread Starter 
I'll try that. Thanks!
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