The citrus curd is a delicious Anglo-Saxon cream based on citrus juice and zest, yolks, and butter. Great
for filling cookies, cakes, tarts, and spoon desserts like trifle. Unlike other fruit curds, the Citrus curd is based on mixed citrus juice, which you can choose to your taste if you prefer more oranges, lemons, or mandarins. In the recipe that I propose, I used 2 medium oranges, 2 lemons, 1 lime, and 1 mandarin. The fruit curd is an Anglo-Saxon dessert made from lemon, lime, oranges, or raspberries with egg yolks, butter, and citrus zest, all cooked over low heat until thickened; in some cases, butter or milk, flour, or starch is added.
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- Difficulty: Easy
- Cost: Affordable
- Preparation time: 15 Minutes
- Cooking methods: Stove, 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 tbsps butter
- 1/4 cup cornstarch (gluten-free)
Tools
- 1 Citrus juicer
- 1 Pot
- 1 Whisk
- 1 Sieve / Colander fine mesh
- 3 Jars
- 1 Bowl
Steps
Choose the preferred variety of citrus fruits.
Wash the citrus fruits well and dry them with a paper towel. Grate the zest into a glass bowl.
Juice all the chosen citrus fruits, strain it with a fine mesh sieve into a bowl, and set aside.
Add the eggs and sugar to the citrus zest, then blend well with the whisk.
Dissolve the starch 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 has reached a temperature of 180°F.
Pour still hot into sterilized glass jars and store in the fridge for 4 days or freeze.
WARNING: please refer to the Italian Celiac Association guide and read ingredients carefully to ensure they are gluten contamination-free.
For all info on pasteurization and preservation, refer to Guidelines on safe homemade food preserves.
Tips
It can be stored in the refrigerator for 4 days or in the freezer for 1 month.
It can be stored in the refrigerator for 4 days or in the freezer for 1 month.
It can be stored in the refrigerator for 4 days or in the freezer for 1 month.
It can be stored in the refrigerator for 4 days or in the freezer for 1 month.
