Citrus curd


You'll need

8 egg yolks 290 gm caster sugar 90 ml each orange juice and lemon juice, plus finely grated rind of 1 orange and 1 lemon 160 gm butter, coarsely chopped

Method

  • 01
  • Whisk yolks and sugar in a bowl to combine, then whisk in juices and rinds. Transfer to a saucepan, add butter and stir continuously over medium heat until just simmering (5-6 minutes). Remove from heat, strain into a sterile container and refrigerate until thick and cold (1-2 hours). Citrus curd will keep refrigerated in an airtight container for a week.

Note This recipe makes about 400ml.


At A Glance

  • Serves 10 people
GT
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At A Glance

  • Serves 10 people

Featured in

Nov 2010

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