Meyer Lemon Ginger Curd

1 4- inch piece of ginger, peeled

3 large eggs

1/2 cup freshly squeezed Meyer lemon juice (from about 4 lemons)

1/2 cup sugar

4 tablespoons cold unsalted butter, cut into small pieces

Grate the ginger with a microplane zester and pass it through a fine mesh strainer set over a bowl to catch the juice.  Press it with a rubber spatula (or your impeccably clean hands) to really squeeze the liquid out of the pulp.  Save the juice and discard the pulp.

In a small, heavy saucepan, whisk together the eggs and sugar until thoroughly combined.  Add the Meyer lemon juice and the ginger juice and stir again.  Heat gently over medium heat, whisking constantly, until the mixture thickens and bubbles at a low simmer, about 6 minutes. 

Remove from heat and whisk in the butter.  Pass curd through a fine mesh strainer set over a bowl and allow it to cool.  Transfer to a jar or covered container and refrigerate until ready to use.  Keeps for a few weeks in the refrigerator.

Makes 2 cups.

Adapted from The Food Network by From Blossom to Stem blog

Mango Curd

 1 15-ounce ripe mango, peeled, pitted, cut into 1/2-inch pieces

1/3 to 1/2 cup sugar

3 tablespoons fresh lime juice

Pinch of salt

4 large egg yolks

1/4 cup (1/2 stick) unsalted butter, cut into small pieces

Puree mango, sugar, lime juice and salt in processor, scraping down sides of work bowl occasionally. Add yolks; puree 15 seconds longer. Strain through sieve set over large metal bowl, pressing on solids with back of spatula to release as much puree as possible. Discard solids in sieve.

Set metal bowl over saucepan of simmering water (do not allow bottom of bowl to touch water); whisk puree until thickened and thermometer registers 170°F, about 10 minutes. Remove from over water. Whisk in butter 1 piece at a time. Cover and refrigerate overnight.

Makes 1 to 1 1/2 cups

From Smitten Kitchen blog, adapted from Bon Appetit, June 1998