Mixed Citrus Curd
With many thanks to Charles of FiveEuroFood for encouraging me to 'can' my citrus curd into jars, and providing me with the complete instructions on how to do that, rather than simply pouring the tangy spread into a tupperware container and refrigerating the results.
I used my own recipe which I included below, although I doubled the amounts and used lemon, lime and orange juice (1/3 cup of lemon juice and about equal amounts of the other 2 juices) and zest ( 2 tsp from each kind of citrus used) rather than making the more traditional basic lemon curd. I've made raspberry curd in the past which turned out quite well and one day will have to share that recipe.
Start with these.
Use the following recipe (doubled to get 3 cups of curd).
Basic Lemon Curd (~ 1 1/2 cups)
From the Food Network series Sugar
1/3 cup freshly squeezed lemon juice
3 large eggs, whole
1 large egg yolk
1/2 cup white sugar
1/2 cup (1 stick) unsalted butter, cut into pieces
1 tbsp lemon zest
In a large glass or metal bowl, whisk together lemon juice, eggs and yolk, and sugar.
Note: When you whisk in the cold butter in the next step, you'll see the mixture suddenly look like it's curdled but it's just the butter melting. It will soon smooth out.
Whisk in butter and add lemon zest.
Place the bowl over a pot of simmering water and whisk steadily, but gently, until curd becomes thick and pale and creamy, about 10-15 minutes. If it takes longer, raise heat slightly.
Remove bowl from over the pot of simmering water and chill until ready to use. You may want to pour the curd into a small tupperware container for this and place a piece of saran wrap (cling film) on the surface of the curd to prevent a skin from forming while the curd is cooling before putting on the lid.
Stores in fridge for a couple or three weeks. Will even freeze (tested for >2 months) but needs to be stirred thoroughly to re-incorporate the water that leeches out of the curd. The thawed curd isn't as thick as at start however. Tasty spooned over cake or trifle or mixed 1 to 1 with whipped cream and used as a cake filling.
And end up with these 3 lovely jars of mixed citrus curd (plus some extra)
I used my own recipe which I included below, although I doubled the amounts and used lemon, lime and orange juice (1/3 cup of lemon juice and about equal amounts of the other 2 juices) and zest ( 2 tsp from each kind of citrus used) rather than making the more traditional basic lemon curd. I've made raspberry curd in the past which turned out quite well and one day will have to share that recipe.
Start with these.
Use the following recipe (doubled to get 3 cups of curd).
Basic Lemon Curd (~ 1 1/2 cups)
From the Food Network series Sugar
1/3 cup freshly squeezed lemon juice
3 large eggs, whole
1 large egg yolk
1/2 cup white sugar
1/2 cup (1 stick) unsalted butter, cut into pieces
1 tbsp lemon zest
In a large glass or metal bowl, whisk together lemon juice, eggs and yolk, and sugar.
Note: When you whisk in the cold butter in the next step, you'll see the mixture suddenly look like it's curdled but it's just the butter melting. It will soon smooth out.
Whisk in butter and add lemon zest.
Place the bowl over a pot of simmering water and whisk steadily, but gently, until curd becomes thick and pale and creamy, about 10-15 minutes. If it takes longer, raise heat slightly.
Remove bowl from over the pot of simmering water and chill until ready to use. You may want to pour the curd into a small tupperware container for this and place a piece of saran wrap (cling film) on the surface of the curd to prevent a skin from forming while the curd is cooling before putting on the lid.
Stores in fridge for a couple or three weeks. Will even freeze (tested for >2 months) but needs to be stirred thoroughly to re-incorporate the water that leeches out of the curd. The thawed curd isn't as thick as at start however. Tasty spooned over cake or trifle or mixed 1 to 1 with whipped cream and used as a cake filling.
And end up with these 3 lovely jars of mixed citrus curd (plus some extra)
