Making Smooth Citrus Curd
There is a sharp line between a curd that is thick and stable and one that is watery or gritty. Master the transition from liquid to cream by watching the steam and feeling the resistance against your whisk.
Temperature control is your primary ingredient.
Keep a bowl of ice water nearby if you are new to this; it acts as an emergency brake if the curd starts to look grainy.
- non-reactive stainless steel saucepan
- balloon whisk
- fine-mesh sieve
- silicone spatula
What goes in.
- 1/2 cupfresh citrus juice (lemon, lime, or grapefruit)
- 2 tbspcitrus zest
- 3/4 cupgranulated sugar
- 3large eggs
- 1large egg yolk
- 6 tbspunsalted butter, cubed and cold
When to remove from heat
Dip a metal spoon into the pot. If the curd clings to the back and you can draw a clean line through it with your finger without the liquid running into the gap, it is ready.
The method.
Whisk the base
Combine juice, zest, sugar, eggs, and the extra yolk in your saucepan. Whisk until the sugar has fully dissolved and the mixture is pale yellow.
Control the heat
Place the pan over medium-low heat. Use the whisk to constantly stir, making sure to scrape the corners of the pan so the eggs don't catch.
Watch for the thickening
After about 8 minutes, the mixture will thicken and steam will rise. Perform the ribbon test; do not let it reach a rolling boil.
Emulsify with butter
Remove from the heat immediately. Whisk in the cold butter, one cube at a time, until the curd is glossy.
Strain and chill
Push the curd through a fine-mesh sieve into a clean bowl to remove any bits of cooked egg or zest. Press plastic wrap directly onto the surface and refrigerate for 2 hours.
Other turns to take.
Mixed Citrus
Combine blood orange and lemon for a deeper color and a more complex acidity.
Herbal Infusion
Steep a sprig of fresh rosemary or thyme in the juice for five minutes before whisking in the eggs, then strain the herbs out.
When it doesn't go to plan.
Always use a stainless steel pan; aluminum will react with the citrus juice and give your curd a metallic taste.
If you accidentally overcook the eggs, pour the curd into a blender and blitz it on high speed to smooth it back out before straining.
The curd will continue to firm up as it sits in the refrigerator, so pull it off the heat while it still has a slight pourable consistency.
The ones that keep coming up.
Can I use less sugar?
The sugar is necessary not just for flavor, but for structure; reducing it significantly will lead to a thinner, less stable curd.
Why did my curd turn green?
This happens if you used a reactive metal pan, like aluminum or copper, which reacts with the acid in the juice.
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