Smash two tiny, cute fruits together with some eggs and sugar and you get this! I wanted a unique curd for my bakeshop. This is exactly what I wanted, but sadly, a bit too labor intensive juicing the tiny fruits for the bakeshop. I've converted a "text book" lemon curd recipe, but I think pureeing the kumquat rinds is a novel technique and adds more sweet/tart kumquat essence to the curd.

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