Monday, August 13, 2012

Lemon-Orange Curd


Yield 1¼ cups of curd
Ingredients:

4 egg yolks
85g caster sugar
50ml lemon juice
50ml orange juice
40g butter, chopped into small cubes

  • Whisk egg yolks and sugar until combined.  Add in lemon and orange juice and continue to whisk until incorporated.  Strain into a stainless steel bowl.
  • Place the bowl over a saucepan of simmering water (make sure that the base of the bowl doesn't touch the water).  Whisk continuously until it thickens and custard-like.  Whisk in butter.  
  • Remove from heat and pour into a container.  Cover immediately with clingfilm to prevent a skin from forming.  The lemon-orange curd will continue to thicken as it cools.
  • Refrigerate.  (Keep up to a week)


Suggestions:  Use as a spread for crackers, scones or filling for tarts, pies, cakes, swiss roll, etc etc.



7 comments:

  1. Hmmm... This will go well with pancakes...

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    Replies
    1. Haha, never crossed my mind to go with pancakes. Thanks.

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  2. Oooh, this must be full of citrus taste! I have yet to make any citrus curd and looking at yours, I think it is time I should make some for side spread.

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  3. I'll just scoop and eat on its own. Hee..hee...

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  4. I love fruit curds, I've never tried a lemon and orange curd though. I bet it's fantastic.

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  5. Mel, yes, this curd is very citrusy. I love it on crackers.

    Jennifer, something different from lemon curd. You can also add some orange and lemon zest into the curd.

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  6. I love lemon curd and I think adding orange to it is a fabulous idea! Love the golden yellow color! Yum! :))

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