Making Citrus Curd
Whether you use lemons, limes, or blood oranges, the method remains the same. You are looking for a velvety texture that holds its shape when dolloped onto toast or folded into pastry cream.
Watch the heat and keep stirring
Control is everything here. If the mixture bubbles hard, you have gone too far; keep the heat low and your whisk moving.
- non-reactive heavy-bottomed saucepan
- fine-mesh sieve
- whisk
- heat-proof spatula
What goes in.
- 3/4 cupfresh citrus juice (strained)
- 1 tbspcitrus zest, finely grated
- 3/4 cupgranulated sugar
- 3large eggs
- 2large egg yolks
- 6 tbspcold unsalted butter, cubed
Avoiding Scrambled Eggs
Whisk your eggs and sugar thoroughly before adding the juice, and introduce the heat slowly to keep the proteins smooth.
The method.
Combine the base
In your saucepan, whisk together the eggs, egg yolks, and sugar until the color turns pale yellow.
Add the citrus
Whisk in the juice and zest. Place the pan over medium-low heat.
Cook to thicken
Stir constantly with a spatula, making sure to scrape the corners of the pan. Cook until the mixture thickens enough to coat the back of the spatula; if you run a finger through the curd on the spatula, the line should stay clean.
Emulsify the butter
Remove from heat immediately. Add the cold butter one cube at a time, whisking until each piece is fully melted and incorporated.
Strain and chill
Pour the curd through a fine-mesh sieve into a glass bowl to remove any bits of cooked egg or zest. Press plastic wrap directly onto the surface of the curd to prevent a skin from forming, then refrigerate until cold.
Other turns to take.
Grapefruit Curd
Reduce the sugar by one tablespoon, as the bitterness of grapefruit needs slightly less sweetness to balance.
Lime and Coconut
Substitute two tablespoons of the citrus juice with full-fat coconut cream for a richer, denser finish.
When it doesn't go to plan.
Always use a non-reactive pan like stainless steel; aluminum will give the curd a metallic taste.
If you accidentally overheat and see tiny lumps of egg, strain it through a fine-mesh sieve immediately to save the batch.
Citrus curd will thicken significantly as it chills, so pull it off the stove while it still has a pourable consistency.
The ones that keep coming up.
How long does the curd last?
Kept in an airtight container in the refrigerator, it stays fresh for up to one week.
Can I freeze this?
Yes, it freezes well for up to three months. Thaw it in the refrigerator overnight before using.
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