Citrus curd is a delicious English cream made with citrus juice and zest, egg yolks, and butter. Perfect for filling cookies, cakes, tarts, and spoon desserts like trifle. Unlike other fruit curds, Citrus curd is based on mixed citrus juices, chosen to your taste if you prefer more oranges, lemons, or mandarins. In the recipe I propose, I used 2 medium oranges, 2 lemons, 1 lime, and 1 mandarin. Fruit curd is an English dessert made with lemon, lime, oranges, or raspberries with egg yolks, butter, and citrus peels, all cooked over low heat until thickened; sometimes butter or milk, flour, or starch is added.
Discover other fruit curd recipes:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Cooking methods: Stovetop, Bain-marie
- Cuisine: English
- Seasonality: Autumn, Winter
- Energy 255.46 (Kcal)
- Carbohydrates 33.32 (g) of which sugars 29.67 (g)
- Proteins 2.09 (g)
- Fat 13.59 (g) of which saturated 8.55 (g)of which unsaturated 5.03 (g)
- Fibers 0.00 (g)
- Sodium 21.40 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 1/4 cups fruit juice (lemon, orange, mandarin, lime)
- 3/4 cup sugar
- 2 eggs
- 7 tbsp butter (lactose-free with less than 0.01% lactose or plant-based)
- 1/4 cup cornstarch (cornflour) gluten-free
Tools
- 1 Citrus juicer
- 1 Bowl pyrex glass
- 1 Pot
- 1 Whisk
- 1 Strainer / Colander fine mesh
- 3 Jars
- 1 Bowl
Steps
Select the preferred variety of citrus fruits.
Wash the citrus fruits well and dry them with paper towels. Grate the zest into the glass bowl.
Squeeze the juice from all the chosen citrus fruits, strain it through a fine-mesh strainer into a bowl, and set aside.
To the citrus zest, add the eggs and sugar, then mix well with the whisk.
Dissolve the cornstarch in the citrus juice, then add it to the eggs and mix well.
Place a pot on the stove with a little water inside. Place the bowl on top and cook until the cream is thick and reaches a temperature of 180°F.
Pour while still hot into sterilized glass jars and store in the fridge for up to 1 week.
ATTENTION: consult the Italian Celiac Association guide and read the ingredients carefully to ensure they are free from gluten contamination
Tips
Tips
For all information on pasteurization and preservation, consult Guidelines on the proper preparation of food preserves in the home environment.
For all information on pasteurization and preservation, consult Guidelines on the proper preparation of food preserves in the home environment.
For all information on pasteurization and preservation, consult Guidelines on the proper preparation of food preserves in the home environment.
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