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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
- 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
- With microplane zest each piece of fruit and then juice. Measure half cup of the juice and 1 heaping tbs of the zest.
- 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.
- 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.
- This recipe was entered in the contest for Your Best Citrus Recipe