Mixed Citrus Curd
Mixed Citrus Curd is a lovely addition to your curd collection. You do have a curd collection, don’t you? A bunch of different curd recipes that you can whip up any time you have extra egg yolks hanging around or when you need something tart to top a scone with? Well, if not, you are in luck because the Fancy Pants Kitchen has some good ones to recommend to you such as Raspberry Curd or Lemon Curd.
This time of the year, when citrus is plentiful, I highly recommend this recipe. It calls for the use of lemons, limes and mandarins. At the market, I found Sumo Mandarins (check out the photos and you will see this giant Mandarin orange in the background). If you can ever find them at your market, you have to try them. They are the sweetest, juiciest mandarin you will ever have. I couldn’t get enough of them!
Begin to make Mixed Citrus Curd by whisking the eggs and egg yolks together.
After you have zested and juiced the citrus, stir that together in a small saucepan with sugar and salt. Cook it over a medium-low heat until the sugar dissolves.
In a slow stream, add the sugar mixture to the eggs, whisking constantly (you don’t want the eggs to cook). Next, pour the mixture back into the saucepan and cook, stirring slowly and constantly, in a “figure-8” motion, until the mixture is thick. Then, mix in the butter a bit at a time until it is fully incorporated.
At this point, you’ll want to press the curd through a fine-mesh sieve to leave behind the zest and any other solids. Those can be thrown away.
Press some plastic wrap onto the top of the curd. This will prevent a “skin” from forming on the surface of the curd.
Refrigerate it until it’s cold. That can take a couple of hours.
Use the curd for topping scones, ice cream or in the Mixed Citrus Curd Crumb Cake.
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Mixed Citrus Curd
Makes: 1 & 1/4 cup
Prep Time: 10 minutes
Bake Time: 17 minutes
Total Time: 27 minutes plus cooling time 2 hours
Ingredients
- 2 large eggs
- 2 large egg yolks
- 1/2 cup granulated sugar
- 1 tsp packed lemon zest
- 3 tbsp fresh lemon juice
- 1 tsp packed lime zest
- 2 & 1/2 tbsp fresh lime juice
- 1 tsp packed mandarin zest
- 2 & 1/2 tbsp fresh mandarin juice
- 1/4 tsp Kosher salt
- 1/4 cup unsalted butter, cubed
Instructions
Place a fine-mesh sieve over a medium heatproof bowl; set aside.
In another medium heatproof bowl, whisk together eggs and egg yolks util well combined; set aside.
In a medium saucepan, stir together sugar, lemon zest and juice, lime zest and juice, mandarin zest and juice, and salt. Cook over medium-low heat until sugar dissolves and mixture begins to steam, 3-4 minutes. Do not boil. Pour citrus mixture into egg mixture in a slow, steady stream, whisking constantly. Return mixture to saucepan. Cook, stirring slowly and constantly in a figure-eight motion with a silicone spatula, until mixture is thickened and can coat the back of a spoon and an instant-read thermometer registers 175°F-180F, 10 to 12 minutes. Add butter, 1 to 2 cubes at a time, stirring until melted after each addition.
Press curd through prepared sieve, discarding any solids. Cover with a piece of plastic wrap, pressing wrap directly onto surface of curd to prevent a skin from forming. Refrigerate until well chilled and set, at least 2 hours.
Recipe from Bake from Scratch
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