Citrus Curd (with any citrus)
- Total Time: 15 minutes
- Yield: about 1 1/2 cups
Ingredients
- 2 large eggs
- 3/4 cup [150g] granulated sugar
- 1 to 2 Tbsp citrus zest
- 1/3 cup [80g] citrus juice*
- 4 Tbsp [55g] unsalted butter, cut into 4 pieces
Instructions
- Add the eggs, sugar, zest, and juice to a blender or large food processor. Run for about 20 seconds to mix thoroughly. It should have no visible streaks of egg white.
- Once the eggs have blended in completely, transfer to a small saucepan over medium-low heat. Whisk constantly until it thickens significantly, being careful not to let it overheat and lower the heat gradually as it progresses. It will thicken at about 167 to 170°F [75 to 77°C], which takes about 10 minutes to reach. Do not let it exceed 180°F [82°C].
- As soon as the curd thickens, remove from heat and immediately add the butter and whisk constantly until the butter melts completely.
- Chill completely.**
Storage: Store it in the fridge for 5 to 10 days, or in the freezer for much longer. In my freezer, it stays soft enough to scoop and lasts for months.
See the lemon curd video in this post for an example of how you might use this recipe. If the video does not appear in the intro, please disable ad block.
Notes
* If your chosen citrus is not super tart (and you want a tarter curd) replace some or all of the juice with lemon juice. The curd will primarily taste like whatever zest you use, and the lemon juice will add a negligible amount of lemon flavor.
**If you’re using this in a fruit tart (or something where you want it to set up in the baked good rather than in the jar), pour it directly into the baked shell while the curd is still hot and then chill the whole thing.
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Find it online: https://cardamomandtea.com/71229/citrus-curd-with-any-citrus/