Mixed Citrus Curd Recipes

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CITRUS CURD



Citrus Curd image

These days, I like to carbonate my curds (see page 134, for example), but you could serve this one, with its mix of lemon, lime, and orange, as is, spooned over berries or over sorbet, or both.

Yield makes about 1 cup

Number Of Ingredients 6

1/4 cup (50g) sugar
5 large egg yolks
1/3 cup (80g) fresh lemon juice
1/3 cup (80g) fresh lime juice
1/4 cup (60g) fresh orange juice
5 teaspoons (25g) water

Steps:

  • Set up an ice bath in a large bowl.
  • Whisk the sugar and egg yolks in a heatproof bowl until the sugar dissolves. Stir in the juices and water and set the bowl over a pot of simmering water. Cook, stirring often with a heatproof rubber scraper, until the curd reaches 180°F.
  • Mix the curd with an immersion blender and strain into a bowl. Set into the ice bath to chill completely. Cover with plastic wrap and refrigerate until you're ready to serve it.

PERFECT LEMON CURD



Perfect Lemon Curd image

Wonderfully tart, classic English lemon curd...perfect with scones and tea.

Provided by TAWNIE44

Categories     Side Dish     Sauces and Condiments Recipes

Time 21m

Yield 12

Number Of Ingredients 5

¾ cup fresh lemon juice
1 tablespoon grated lemon zest
¾ cup sugar
3 eggs
½ cup unsalted butter, cubed

Steps:

  • In a 2 quart saucepan, combine lemon juice, lemon zest, sugar, eggs, and butter. Cook over medium-low heat until thick enough to hold marks from whisk, and first bubble appears on surface, about 6 minutes.

Nutrition Facts : Calories 138.1 calories, Carbohydrate 14 g, Cholesterol 66.8 mg, Fat 8.9 g, Fiber 0.1 g, Protein 1.7 g, SaturatedFat 5.2 g, Sodium 18.7 mg, Sugar 13 g

LEMON CURD SPREAD



Lemon Curd Spread image

Serve this richly-flavored curd with scones or pound cake, or whip it into our Lemon Mousse.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 2h15m

Yield Makes 2 1/2 to 3 cups

Number Of Ingredients 5

6 large eggs
3/4 cup sugar
1 tablespoon finely grated lemon zest (from 1 lemon)
3/4 cup fresh lemon juice, (from about 4 lemons)
8 tablespoons (1 stick) unsalted butter, cut into pieces

Steps:

  • In a medium saucepan, whisk eggs, sugar, and zest to combine. Whisk in lemon juice; add butter.
  • Cook lemon mixture over medium heat, stirring constantly, until thickened, 7 to 9 minutes. Immediately pour through a fine-mesh sieve into a bowl. Press plastic wrap directly on surface of curd, and refrigerate until cool, at least 2 hours and up to 3 days.

HOMEMADE LEMON CURD



Homemade Lemon Curd image

Lemon curd is a scrumptious spread for scones, biscuits or other baked goods. You can find it in larger grocery stores alongside the jams and jellies or with the baking supplies, but we like making this lemon curd recipe from scratch. -Mark Hagen, West Allis, Wisconsin

Provided by Taste of Home

Time 20m

Yield 1-2/3 cups.

Number Of Ingredients 5

3 large eggs
1 cup sugar
1/2 cup lemon juice (about 2 lemons)
1/4 cup butter, cubed
1 tablespoon grated lemon zest

Steps:

  • In a small heavy saucepan over medium heat, whisk eggs, sugar and lemon juice until blended. Add butter and lemon zest; cook, whisking constantly, until mixture is thickened and coats the back of a metal spoon. Transfer to a small bowl; cool 10 minutes. Refrigerate, covered, until cold.

Nutrition Facts : Calories 110 calories, Fat 5g fat (3g saturated fat), Cholesterol 52mg cholesterol, Sodium 45mg sodium, Carbohydrate 16g carbohydrate (16g sugars, Fiber 0 fiber), Protein 2g protein.

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