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Sunshine Citrus Curd + Giveaway!

  • Author: TKWAdmin
  • Cook Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 2 cups

This Citrus curd captures sunshine in a jar! It’s tart, sweet and perfect on pretty much everything!

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Ingredients

  • 5 tablespoon butter, unsalted
  • 1/2 cup plus 1 tablespoon sugar
  • 2 whole large eggs plus 3 egg yolks
  • 1 cup citrus juice (juice from a naval orange, 1 lime, 1 1/2 lemons and 1 blood orange)
  • 1 1/2 teaspoon orange zest
  • 1 teaspoon lime zest
  • 1 1/2 teaspoon lemon zest
  • 1 teaspoon blood orange
  • 1/4 teaspoon salt

Instructions

  1. In a sauce pot add the juice, zest, sugar, eggs and egg yolks. Whisk until combined. Place the pan over low heat. DO NOT RUSH THE COOKING otherwise the eggs will curdle.
  2. Continue whisking for 10-15 minutes or until the mixture starts to thicken and coat the back of a spoon. If the mixture coats the back of the spoon, run your finger along the back of it and if the indentation of your finger remain your mixture is thick enough.
  3. Remove from the pot from the stove and add in the butter and salt. Once blended, you can either spoon into a container OR you can run it through a fine mesh strainer to remove the zest (See Note Strained Zest). Once done, place plastic wrap over top pressing it down on top of the mixture (this will prevent a skin from forming. Place the mixture into the fridge to chill. Once cooled completely, remove the plastic wrap and cover with a lid.
  4. The mixture will last a week.

Notes

How to zest your citrus

  1. Place the Deiss PRO Citrus Lemon Zester & Cheese Grater at a 45 degree angle with handle in one hand and the bottom resting against a cutting board.
  2. Take your citrus and, in one direction, rub the fruit down against the little blades. Do not go up and down but only one way. Turn the fruit as you go so you remove only the colored part (yellow/green/orange). You do not want the white pith as that is bitter.

Strained Zest

  1. If you strain your zest you can discard it or I’ll actually store it in the fridge and put it into a cupcake or cake batter when I make a citrus cake. It adds such a great flavor profile and adds just a trace bit more moisture. Just be sure to use it within a few days!
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