Mixed citrus curd is a bright, luxurious alternative to butter or jam. A blend of lemon, lime, orange, and clementine creates a layered flavor: lively and tart, but rounded with sweet orange notes.
Spread it over cakes, muffins, scones, or toast; spoon it into tart shells; or use it between cake layers. You can also make the recipe with just one citrus fruit for a classic lemon, lime, or orange curd.
THE RECIPE
Mixed Citrus Curd
Prep15 min
Cook10 min
Chill3 hr
YieldGenerous 2 cups
Ingredients
Instructions
- Add the sugar and finely grated citrus zest to a medium heavy-bottomed saucepan. Rub them together with your fingertips until the sugar is moist, fragrant, and lightly colored.
- Add the eggs and egg yolk and begin whisking immediately. Whisk in the corn syrup and citrus juice, then add the butter pieces.
- Set the saucepan over medium heat. Cook, whisking constantly and reaching into the corners, for about 8 minutes, until the curd noticeably thickens and one or two bubbles rise to the surface.
- Scrape the curd into a heatproof bowl or jar. Press plastic wrap directly against the surface and let cool to room temperature.
- Refrigerate until thoroughly chilled and thickened before using.
Tips and Storage
- A balanced blend is equal parts lemon, lime, and orange or clementine juice.
- Include at least some lemon or lime juice when using sweet oranges; their acidity helps the curd set.
- Remove the zest before juicing the fruit. Grate it very finely so it melts into the curd.
- The curd thickens more as it cools, so do not overcook it while waiting for a pudding-like consistency.
- Store airtight in the refrigerator for up to 3 weeks.
Recipe adapted from the cookbook page supplied by the site owner; directions rewritten with AI assistance. Featured image: AI-generated food photography.