CITRON / CEDRO CURD
When I see a cedro or citron as it is called in English I feel the urge to buy it, they look as if they come straight out of a old still life with fruits. If you been to the Medicean villa Poggio a Caiano here in Tuscany, you might remember the large paintings of fruit hanging there, especially interesting as they show the different varieties of citrus fruit that the Dukes loved to collect. In 2007 they even opened a small museum of still lifes there, filled with paintings from the collection put together by the Grand Dukes of Tuscany. Now I am meandering away here, what I wanted to say is that the cedro (to me citron sounds strange because in Swedish citron means lemon, that’ why I tend to stick to the Italian cedro) somehow connects me to the past; when you study the Renaissance garden you realize that the collection and cultivation of as many species and varieties within a species are vital components of the whole, the garden was a place to display the incredible wonders of the natural world, often achieved in collaboration with art and citrus fruits were one of the most popular fruits to be grown. And among them you often found the cedro. Another reason to why I have must buy them is that I find their beauty.
But then the problems start because you can’t do much with a cedro really, you can make candied citron peel, I have a post about it here on Lucullian but I am working on a new more, exhaustive post about how to do it! And then you can make cedrata, a very refreshing analcolic drink. And that is about it I think. So I tried to figure out something more to do with my cedri and came up with the idea of making a citron/cedro curd. I am very fond of lemon and lemon curd is an old favourite with me albeit I sometimes find it a bit too sweet but now I have found the adult version of lemon curd! The peel of the cedro gives the curd a sightly bitter tinge, like bitter orange marmalade, a sudden sting in the middle of the sweetness. So be aware of that if you make it, if you don’t like a little bitter, make lemon curd instead but if you do-this is the curd for you!
CITRON / CEDRO CURD
1 large citron/cedro, the grated zest and juice
150 g/5,3 oz sugar
100 g/3,5 oz butter, cut into pieces
1 pinch salt
- Whisk the eggs in a metal bowl and add the rest of the ingredients.
- Put the bowl in a pan of boiling/simmering water or in a bain-marie and stir until the butter has melted and the curd has thickened.
- Put the citron curd in very clean jars. Personally I keep it in an air-tight container in the fridge and consume it pretty quickly!