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citrus curd

(1 rating)
ksmsmom avatar
Recipe by
Ashley Muller
@ksmsmom
Chandler, AZ

Okay... The traditional curd is lemon, however I had a recipe that called for lime curd and could not find it anywhere in any of our stores. I consulted with my sister and decided that this recipe would work for basically any citrus fruit. I ended up making this recipe 3 times in one night(lemon, lime & orange) to verify that it would work and turn out just as yummy as the lemon curd. With that being said I also wondered about the "juice" amounts. Lemons and limes seem to be smaller than oranges and sometimes all they have are small limes or small lemons but I wanted to make sure that if I juiced all the fruit this recipe called for that the differing amounts would work. These are my results: Lemon Curd: I used 5 lemons and got about 3/4 c. juice. It was really creamy and looked pretty as well. It tasted the best to me. Lime Curd: I used 5 limes but got about 1 1/4 c. juice. I didn't like the color. It just looked different with a slightly yellow curd with bits of lime zest. Maybe next time I will try using a few drops of green food coloring. It was really tart. I might drop the amount of lime juice to 3/4 c. just like the lemon curd. It will probably be sweeter and not so tart. Orange Curd: I used 4 naval oranges and got about 1 1/3 c. juice. This one was very creamy and had more of a custardy(don't know if this is even a word)taste. It reminded me a lot of the french crueller donuts at Dunkin' Donuts. I think it looked pretty as well(I may still add a few drops of orange coloring to this as well) and is a very close 2nd to the lemon. I hope you will enjoy this recipe as it is very versatile. Play around with it and let me know how you plan to use it!!

(1 rating)

Ingredients For citrus curd

  • 1/2 c
    butter
  • 4
    eggs
  • 2
    egg yolks
  • 1 1/4 c
    sugar
  • 3/4-1 1/3 c
    citrus juice (about 5 med. lemons, 5 med. limes or 4 navel oranges)
  • citrus zest (zest all citrus and keep)

How To Make citrus curd

  • 1
    Zest all citrus and set aside.
  • 2
    In a large 8 cup microwave safe bowl, melt butter.
  • 3
    In a seperate bowl add eggs and yolks and beat well. Add sugar and zest and mix.
  • 4
    Pour egg mixture into the melted butter. Stir well.
  • 5
    Cook uncovered in microwave 6-7 min. stirring every minute until thick enough to coat the back of a wooden spoon.
  • 6
    TIP:Use as a cupcake filling or a cake filling. Top your ice cream or eat it the traditional way over a slightly toasted crumpet or english muffin with a little pat of butter then pour curd over the top. May be eaten warm or cold.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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