Mixed Citrus Curd

By • January 13, 2012 • 20 Comments

15 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!


Author Notes: For this curd I used orange, tangerine, clementine and lemon. The combination of the variety of citrus fruits give this recipe an interesting twist. Put it on toast, make a tart or eat it by the spoonful. No matter how you choose to use this curd its delicious. I used a navel orange and honey tangerine to make this recipe. The honey tangerine is quite large (for a tangerine) and very juicy.sdebrango

Makes 2 cups

  • 1 orange,1 tangerine,1 clementine, and one lemon (I used a navel orange and honey tangerine)
  • 2 1/2 tablespoons zest from the fruit (mix the zest its 2 1/2 tbs total)
  • 1/2 cup freshly squeezed juice from the orange, tangerine, clementine and lemon
  • 4 ounces unsalted butter cut into pieces (1 stick)
  • 1 1/4-1 1/2 cups sugar (depending on the sweetness of your fruit)
  • 6 extra large egg yolks (use 8 yolks if using large eggs)
  • pinch of salt
  • 2-4 tablespoons OPTIONAL;room temperature cream cheese or mascarpone (thanks Bevi)see step 4
  • 1 teaspoon orange zest
  1. With microplane zest each piece of fruit and then juice. Measure half cup of the juice and 2 1/2 tbs of the zest.
  2. In medium size saucepan add the egg yolks, sugar and pinch of salt and with hand held mixer beat until its creamy and thick. Whisk in the juice and zest. Add the butter and cook on med/low heat stirring constantly with wooden spoon. Place your thermometer in the pan and when it reaches 175 degrees remove from heat. It should be thick and coat the back of spoon and when you swipe with your finger the line should stay intact.
  3. Pour through sieve into a bowl, add the tsp of orange zest stir to combine and cover with plastic wrap directly onto the curd and let come to room temperature, then refrigerate overnight.
  4. Optional: When I make a tart I beat 2-4 tbs of room temperature (very soft) cream cheese or mascarpone (even better) into the cooled curd spoon into the pie shell and refrigerate. It helps to stabilize the curd and gives a tangy flavor I love. If you do this use a stand mixer with whisk attachment or hand held mixer.
Jump to Comments (20)

Comments (20) Questions (0)

Default-small
Default-small
3-bizcard

almost 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

I'm sorry I said chezsuzanne in there and I meant to say Bevi, it was late and my brain was already asleep. Sorry!!! Thank you to Bevi for the wonderful recommendation.

Cakes

almost 3 years ago Bevi

This looks wonderful. Have you tried mascarpone instead of cream cheese when making a tart?

3-bizcard

almost 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

No I haven't and I never thought of that, its a brilliant idea. Thank you I will try that it will blend with the curd so much better than cream cheese. Thank you so much I am going to add that option to the recipe. You rock!

Bike2

almost 3 years ago Sagegreen

I love the medley of citrus flavors you have woven into this curd. Really lovely!

3-bizcard

almost 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Thanks so much, when I squeeze fresh juice I like to mix my citrus. Thats how I thought of this, more depth of flavor.

Img_7818

almost 3 years ago EmilyC

I'm such a sucker for lemon curd but have never had a mixed citrus one -- this sounds fabulous!

3-bizcard

almost 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Thanks so much, truth be told neither had I. I am a big fan of curd but only ever had lemon and I tasted gingerroots passion fruit curd (DELICIOUS).

Me

almost 3 years ago TheWimpyVegetarian

I love love love this, sdebrango! I'm a big fan of curds, and love the idea of combining a variety of citrus to make it.

3-bizcard

almost 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Thank you, it really is good. The fruits all compliment each other. I keep eating it by the spoonful.

3-bizcard

almost 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

I just noticed that I made a mistake put 8 oz butter when it should have been 4 oz (1 stick) I am commenting in case anyone printed the recipe. It's corrected but just in case letting you know.

Sausage2

almost 3 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Yum! From jar directly to mouth for this one, I think! The tart suggestion sound fabulous too, though.

3-bizcard

almost 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Thank you, it makes a wonderful tart or one of my favorite cake fillings. Contemplating the cake but will have to find someone to eat it!

Img_0836-001_(1)

almost 3 years ago em-i-lis

Emily is a trusted source on General Cooking.

I will help you!!! :)

3-bizcard

almost 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Its a date!

Kmd0412.2

almost 3 years ago Katey501

I'm so making this. I could probably eat the whole thing in a sitting!

3-bizcard

almost 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Thanks Katey, I could eat it all in one sitting too!

3-bizcard

almost 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Thanks em-i-lis!

Dscn2212

almost 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

I love the combination, and your photo is beautiful!

3-bizcard

almost 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Thank you, I love citrus.

Img_0836-001_(1)

almost 3 years ago em-i-lis

Emily is a trusted source on General Cooking.

Yum!