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Citrus Curd Recipe Video
|Zest of orange||1 Teaspoon, grated|
|Fresh orange juice||1⁄4 Cup (4 tbs)|
|Zest of lemon||1 Teaspoon, grated|
|Fresh lemon juice||1⁄4 Cup (4 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Egg yolk||1 Large|
|Unsalted butter||2 Tablespoon, cut into 0.5 inch pieces (Cold)|
|Heavy cream||1 Tablespoon|
Calories 112 Calories from Fat 49
% Daily Value*
Total Fat 5 g8.4%
Saturated Fat 2.9 g14.6%
Trans Fat 0 g
Cholesterol 86.6 mg28.9%
Sodium 19.8 mg0.8%
Total Carbohydrates 15 g4.9%
Dietary Fiber 0.18 g0.71%
Sugars 13.5 g
Protein 2 g4%
Vitamin A 4.3% Vitamin C 10.5%
Calcium 1.4% Iron 1.7%
*Based on a 2000 Calorie diet
1. Combine the orange zest, orange juice, lemon zest and lemon juice in a small saucepan.
2. Heat over medium heat until steam starts to rise from the pan. Do not simmer (if does, remove from heat and let cool 1 minute).
3. While the juices are heating, whisk together in a bowl, the sugar, eggs, and yolk.
4. Once the zest/juice is hot, slowly drizzle into the sugar/egg mix, whisking constantly.
5. Now add all back into the saucepan and heat over medium heat, stirring with a wooden spoon until mixture has thickened. Temperature of mixture should be 170° and it clings to the back of the wooden spoon, about 3 minutes total.
5. Off heat, whisk in the cold unsalted butter one piece at a time, letting the first piece melt before adding the next.
6. Add the heavy cream and blend well.
7. Strain through a fine mesh strainer into a clean bowl.
8. Cover with plastic wrap, letting the plastic touch the surface of the curd so a skin doesn't form.
9. Put in the refrigerator until ready to use. Makes about 1 cup of curd. This will keep 1 week in the refrigerator and can be frozen.
10. Serve over desserts, or coat chicken or fish.