Mixed Citrus Curd

January 13, 2012
5 Ratings
  • Makes 2 cups
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

What You'll Need
  • Mixed citrus fruits
  • 1 tablespoon a heaping tbs of mixed zest
  • 1/2 cup freshly squeezed juice from the orange, tangerine, clementine and lemon
  • 4 ounces unsalted butter cut into pieces (1 stick)
  • 1 1/2 cups sugar (depending on the sweetness of your fruit)
  • 6 large or extra large egg yolks
  • pinch of salt
  • 1 teaspoon orange zest
  1. With microplane zest each piece of fruit and then juice. Measure half cup of the juice and 1 heaping tbs of the zest.
  2. In mixing bowl add the egg yolks, sugar and a pinch of salt. Beat with hand held mixer until creamy and light. Whisk in the juice and zest and pour into sauce pan. Cook at medium low heat stirring constantly until the sugar has melted and it's hot to the touch. Now add the butter one piece at a time stirring constantly until the butter is melted. Place thermometer in and continue cooking until it reaches a temperature of 175-180 degrees. Remove from heat.
  3. Pour through a sieve into a bowl or large measuring cup, add the 1 tsp orange zest stir to combine and cover with plastic that sits directly on top of the curd, allow to come to room temperature then refrigerate overnight.
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  • Lucy Reed
    Lucy Reed
  • Bevi
  • Sagegreen
  • EmilyC
  • TheWimpyVegetarian
I have loved to cook for as long as I can remember, am self taught learning as I go. I come from a large Italian family and food was at the center of almost every gathering. My grandfather made his own wine and I remember the barrels of wine in the cellar of my grandfathers home, I watched my mother and aunts making homemade pasta and remember how wonderful it was to sit down to a truly amazing dinner. Cooking for me is a way to express myself its my creative outlet. I enjoy making all types of food but especially enjoy baking, I live in Brooklyn, NY, and I share my home with my two dogs Izzy and Nando. I like to collect cookbooks and scour magazines and newspapers for recipes. I hope one day to organize them.

11 Reviews

Lucy R. April 24, 2020
Delicious! I used lemons, oranges and limes. Much less faf than I was expecting so will definitely be doing again, as it also beat shop bought every day of the week! Worth noting I used a thermometer, whether this helped achieve desired results and for those of you used to working in Celsius (I’m from the UK) - it’s Fahrenheit in this one!
sdebrango April 24, 2020
Thank you so much! Using a thermometer is the best way to achieve good results! I’m so happy you liked it. Thank you and be well!
Bevi January 19, 2012
This looks wonderful. Have you tried mascarpone instead of cream cheese when making a tart?
Sagegreen January 19, 2012
I love the medley of citrus flavors you have woven into this curd. Really lovely!
EmilyC January 18, 2012
I'm such a sucker for lemon curd but have never had a mixed citrus one -- this sounds fabulous!
TheWimpyVegetarian January 14, 2012
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.
fiveandspice January 14, 2012
Yum! From jar directly to mouth for this one, I think! The tart suggestion sound fabulous too, though.
em-i-lis January 14, 2012
I will help you!!! :)
Katey501 January 14, 2012
I'm so making this. I could probably eat the whole thing in a sitting!
boulangere January 13, 2012
I love the combination, and your photo is beautiful!
em-i-lis January 13, 2012