Citrus Curd |

Citrus Curd

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Photo by Lisa McLaughlin
Creamy curd is a lush way to preserve all of the great citrus fruits around before this peak season ends. Use it to top toast, scones, or pancakes; when baking cookies, between cake layers, or swirled into plain yogurt.

What You Need

2 1/2 lb. oranges
Juice from 1 lemon
3 whole eggs plus 2 egg yolks, lightly beaten
1/2 cup sugar
1 stick unsalted butter, cut into small cubes
pinch of sea salt

Citrus juicer
Non-reactive saucepan
2 Bowls

Sterilized jars for storage

What To Do:

Zest the oranges. Cut the zested oranges in half and juice them — your should get about 3 cups of juice. Pour the orange and lemon juice into your nonreactive saucepan and bring to a boil over medium-high heat, and cook for about 15-20 minutes, stirring occasionally, until the liquid is reduced to 3/4 cup. Remove from heat and pour into a bowl — stir in the zest. Let cool.

In your second bowl, whisk together the whole eggs, egg yolks, and sugar. When the juice/zest mixture has cooled, whisk it into the egg/sugar mixture.

Pour the combined egg/juice mixture back into your saucepan. Over medium heat and stirring constantly, add the butter, a few pieces at a time, letting the cubes melt before adding more. Cook, whisking, just until the mixture has thickened to a pudding-like texture, 8-10 minutes. Remove from heat and stir in the salt.

Store the curd in clean lidded jars. It will keep refrigerated for about 2 weeks.


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