Name: Citrus curd
Cook time: 10 min
Total time: 10 min
Yield: 10
Ingredients: 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

Ingredients

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

Main

1.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.
Notes

Styling by Emma Knowles

Styling by David Morgan

Ingredients

Method

Main

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