Or, something to tide you over for a few weeks while I’m off adventuring.
Citrus Curd
Prep time
Cook time
Total time
Author: the bright kitchen
Serves: 1 cup
Ingredients
- juice from 2 large oranges
- zest from 1 orange and 1 lemon
- 1 tablespoon lemon juice
- 1 large egg and 2 large yolks
- ¼ cup granulated/caster sugar
- 4 tablespoons unsalted butter, cut into cubes
- pinch of salt
Instructions
- Zest the oranges and lemon.
- Juice the oranges and simmer the juice in a small pot over medium high heat until reduced by ½. This should take about 5-6 minutes, depending on your stove and pot.
- Add the lemon juice and the zest, and cool the mixture.
- Beat the egg and yolks together, then add the cooled juice mixture to the egg mixture in a slow stream, whisking constantly.
- Strain the mixture back into the pot through a fine mesh strainer. Press the mixture through the mesh with the back of a spoon, extracting as much as possible.
- Cook the mixture over medium-low heat, stirring constantly, until thickened. This should take 3-5 minutes.
- Stir in the butter, mixing until completely incorporated.
- Pour the curd into a jar (you'll get about 1 cup of curd), and store in the fridge.