Best 5 Citrus Curd Recipes

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Indulge in the delightful symphony of flavors with our curated collection of citrus curd recipes. From the classic lemon curd to the exotic yuzu curd, this versatile spread offers a burst of sunshine in every bite. Whether you're craving a tangy filling for your tarts and pastries, a luscious glaze for your cakes and cookies, or simply a delightful spread for your morning toast, our recipes have you covered. Embark on a culinary adventure as you explore the vibrant world of citrus curd, transforming ordinary treats into extraordinary masterpieces.

Check out the recipes below so you can choose the best recipe for yourself!

CRANBERRY-CURD-AND-CITRUS PAVLOVA



Cranberry-Curd-and-Citrus Pavlova image

A tart cranberry-orange curd offsets the sweetness of the crisp meringue shell in this striking winter dessert. Serve with a billow of whipped cream and segments of your favorite citrus.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 6h30m

Yield Serves 8 to 10

Number Of Ingredients 16

1 1/4 cups sugar
4 teaspoons cornstarch
5 large egg whites, room temperature (2 yolks reserved for curd)
1 teaspoon fresh lemon juice
1/4 teaspoon kosher salt
12 ounces fresh or frozen cranberries (3 cups)
3/4 cup sugar
2/3 cup fresh orange juice (from 2 large oranges)
1/4 teaspoon kosher salt
6 tablespoons unsalted butter, room temperature
1 large egg, plus 2 large egg yolks
1 1/4 cups heavy cream
3/4 teaspoon pure vanilla paste or extract
1/4 teaspoon orange-blossom water (optional)
2 1/2 cups mixed sweet-citrus supremes, such as clementine; mandarin; navel, Cara Cara, and blood orange; and small ruby-red grapefruit (from 5 to 8 total)
1/2 cup husked cape gooseberries (optional)

Steps:

  • Preheat oven to 250 degrees. Trace a 9-inch circle on a piece of parchment. Transfer, traced-side down, to a baking sheet.
  • Pavlova: Stir together sugar and cornstarch. In the bowl of a mixer, beat egg whites with lemon juice and salt on low speed until frothy. Increase speed to medium-high and gradually add sugar mixture, beating until stiff, glossy peaks form, 10 to 12 minutes. Adhere corners of parchment to sheet with tiny dollops of meringue, then mound rest of meringue in center of circle on parchment. Using a large spoon, spread to edges of circle, leaving a well approximately 5 inches wide and 1 inch deep in center.
  • Bake until crisp and dry on outside but not developing any color, 1 hour, 10 minutes to 1 hour, 20 minutes. Turn oven off (do not open door); let cool in oven until dry and crisp on outside, at least 2 hours and up to 1 day.
  • Curd: Combine cranberries, sugar, orange juice, and salt in a saucepan over medium heat. Simmer until cranberries burst and collapse, about 10 minutes. Remove from heat; stir in butter until melted. Strain mixture through a medium-mesh sieve into a bowl, pressing on solids to remove as much liquid as possible; discard solids. In another bowl, whisk together egg and yolks. Slowly whisk 1 cup of cranberry mixture into egg mixture; return to pot with remaining cranberry mixture and cook over medium-low heat, stirring occasionally, until thickened and beginning to sputter, about 6 minutes. Let cool completely, then press plastic wrap directly on surface and refrigerate in an airtight container until cold, at least 2 hours and up to 5 days.
  • Serving: Whisk cream, vanilla, and orange-blossom water to soft peaks. Fill well of meringue with curd. Dollop cream over curd; top with citrus supremes and gooseberries. Serve immediately.

MIXED CITRUS CURD



Mixed Citrus Curd image

This citrus curd is a great filling for all types of cakes. I love this one in a wedding cake that I make that uses poppy seeds, lemon, lime and orange zest in the batter. If you use a cream cheese frosting, it's just about perfect. You can also serve it with fresh British scones.

Provided by [email protected]

Categories     Desserts     Fillings     Fruit Fillings

Time 2h30m

Yield 12

Number Of Ingredients 10

¾ cup white sugar
½ cup unsalted butter, cut into chunks
3 large eggs
⅓ cup fresh lemon juice
⅓ cup fresh lime juice
⅓ cup fresh orange juice
1 tablespoon lemon zest
1 tablespoon lime zest
1 tablespoon orange zest
2 pinches salt

Steps:

  • Place sugar, butter, eggs, juices, zests, and salt in a 2-quart saucepan over medium heat. Cook, whisking constantly, until curd starts to bubble and thicken, and can coat the back of a wooden spoon, 8 to 10 minutes. Remove from heat and pour into a bowl. Place a piece of plastic wrap over the surface to prevent a skin from forming.
  • Refrigerate curd until set, 2 to 3 hours.

Nutrition Facts : Calories 141.5 calories, Carbohydrate 14.8 g, Cholesterol 66.8 mg, Fat 8.9 g, Fiber 0.2 g, Protein 1.8 g, SaturatedFat 5.2 g, Sodium 44.7 mg, Sugar 13.5 g

DOUGHNUTS WITH GRAPEFRUIT CURD AND CITRUS SUGAR



Doughnuts with Grapefruit Curd and Citrus Sugar image

Fill rich yeasted doughnuts with tangy grapefruit curd and dust them with bright grapefruit zest-infused sugar.

Provided by Chris Morocco

Categories     Bon Appétit     Dessert     Grapefruit     Citrus     Pastry     Fry

Yield Makes about 12

Number Of Ingredients 28

Grapefruit Curd:
1 tablespoon finely grated grapefruit zest
1 cup fresh white grapefruit juice, strained
4 large egg yolks
2 large eggs
1/2 cup sugar
1/2 teaspoon kosher salt
1 teaspoon finely grated lemon zest
2 tablespoons fresh lemon juice
4 tablespoons unsalted butter, cut into pieces
Citrus Sugar:
1/3 cup sugar
1 tablespoon finely grated grapefruit zest
Doughnuts:
3/4 cup whole milk
1/2 vanilla bean, split lengthwise
3 tablespoons sugar, divided
1 (1/4-ounce) envelope active dry yeast (about 2 1/4 teaspoons)
1 large egg
1 large egg yolk
2 tablespoons honey
1 teaspoon finely grated lemon zest
1 teaspoon kosher salt
2 3/4 cups all-purpose flour, plus more for dusting
4 tablespoons unsalted butter, room temperature, cut into pieces
Vegetable oil (for frying; about 6 cups), plus more for bowl
Special Equipment
A 2 1/4-2 1/2-inch round cutter; a deep-fry thermometer

Steps:

  • Grapefruit Curd:
  • Bring grapefruit juice to a simmer in a small saucepan over medium-high heat and cook until reduced to 1/3 cup, 12-14 minutes. Let cool slightly.
  • Whisk egg yolks, eggs, sugar, and salt in a medium heatproof bowl to combine. Whisk in grapefruit zest, lemon zest, lemon juice, and reduced grapefruit juice. Set bowl over a large saucepan of simmering water. Cook, whisking almost constantly, until curd is thickened, 6-8 minutes. Remove from heat and whisk in butter, adding a few pieces at a time.
  • Transfer to a nonreactive bowl and press a piece of plastic wrap directly onto surface of curd. Chill until set up and very cold, at least 4 hours and up to 12 hours.
  • Citrus Sugar:
  • Combine sugar and zest in a small bowl. Let sit uncovered 12 hours to dry out. (You can also microwave on high in 15-second intervals, stirring and letting cool slightly between intervals, until dehydrated.)
  • Transfer to a blender and blend until powdery. (Or, work zest into sugar with your fingers; just make sure to break up any clumps.)
  • Doughnuts:
  • Heat milk in a small saucepan or microwave until just warm (you want it to be between 105°F and 110°F). Transfer to the bowl of a stand mixer and scrape in vanilla seeds; reserve pod for another use. Add 1 Tbsp. sugar and sprinkle yeast over. Let sit until yeast starts to foam, about 5 minutes.
  • Add egg, egg yolk, honey, lemon zest, salt, and remaining 2 Tbsp. sugar. Mix gently with a wooden spoon until barely combined. Add 2 3/4 cups flour and knead with a dough hook on medium-high speed until dough comes together into a mass that no longer sticks to the sides of bowl and is beginning to climb up the hook, about 5 minutes. (Dough should spring back immediately when pressed.) Reduce speed to medium-low; add butter a couple of pieces at a time, working in completely after each addition.
  • Turn out dough onto a work surface and knead with your hands until smooth and springy, about 2 minutes. Transfer to a very lightly oiled bowl, cover with plastic wrap, and let rise in a warm spot until doubled in volume, about 2 hours.
  • Turn out dough onto a lightly floured surface and roll out 1/2" thick. Cut out doughnuts with cutter, twisting cutter to release them. Reroll any scraps. Transfer to a very lightly floured parchment paper-lined baking sheet. Cover with a kitchen towel; let sit in a warm spot until slightly puffed and dough springs back lightly when pressed, 40-45 minutes.
  • Fit a wide heavy pot with thermometer; pour in oil to come at least 2" up sides. Heat over medium-high until thermometer registers 325°F. Fry 3 or 4 doughnuts at a time, turning halfway through, until deep golden brown, about 6 minutes per batch. Transfer to a wire rack set inside a rimmed baking sheet; let cool.
  • Using a paring knife, poke a hole in the top of each doughnut, being careful not to push through to the opposite side. Transfer grapefruit curd to a piping bag or resealable plastic bag (snip off one corner) fitted with a 1/4" round tip. Fill doughnuts with grapefruit curd, then coat generously with citrus sugar.
  • Do Ahead
  • Citrus sugar can be made 3 days ahead. Store airtight at room temperature.

MEYER LEMON SHORTCAKES WITH MEYER CURD AND MIXED CITRUS



Meyer Lemon Shortcakes with Meyer Curd and Mixed Citrus image

Provided by Karen DeMasco

Categories     Fruit Juice     Mixer     Citrus     Fruit     Brunch     Dessert     Bake     Vegetarian     Lemon     Party     Lemon Juice     Bon Appétit     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield 8 servings

Number Of Ingredients 22

Meyer lemon curd:
2 large eggs
2 large egg yolks
1/3 cup sugar
1/3 cup fresh Meyer lemon juice or regular fresh lemon juice
1 tablespoon (packed) finely grated Meyer lemon peel or regular lemon peel
1/4 teaspoon (generous) coarse kosher salt
6 tablespoons (3/4 stick) unsalted butter, cut into 1/4-inch cubes
Biscuits:
1 3/4 cups unbleached all purpose flour
1/4 cup sugar
3 1/2 teaspoons baking powder
1/2 teaspoon coarse kosher salt
2 teaspoons (packed) finely grated Meyer lemon peel or regular lemon peel
3 tablespoons chilled unsalted butter, cut into 1/2-inch cubes
1 cup plus 2 tablespoons chilled heavy whipping cream
1 tablespoon raw sugar*
Topping:
1 cup chilled heavy whipping cream
2 tablespoons sugar
Mixed Citrus "Marmalade"
Powdered sugar

Steps:

  • For Meyer lemon curd:
  • Whisk eggs, egg yolks, sugar, lemon juice, lemon peel, and coarse salt in medium metal bowl to blend well. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water). Whisk constantly until mixture thickens and instant-read thermometer inserted into mixture registers 170°F to 172°F, 5 to 6 minutes (do not allow to boil). Remove bowl from over water. Whisk butter into curd, 2 to 3 cubes at a time, allowing butter to melt before adding more and whisking until curd is smooth. Press plastic wrap directly onto surface of curd and refrigerate overnight.
  • For biscuits:
  • Preheat oven to 375°F. Line rimmed baking sheet with parchment paper. Whisk flour, sugar, baking powder, and coarse salt in medium bowl to blend well. Stir in lemon peel. Add butter cubes and rub in with fingertips until mixture resembles coarse meal. Add 1 cup cream and stir just until dough begins to clump together. Gather dough together. Turn dough out onto lightly floured surface and press out to 7-inch round (about 1 inch thick). Using 2 1/4-inch-diameter cookie cutter dipped into flour, cut out rounds. Reshape dough scraps and cut out additional dough rounds for total of 8.
  • Transfer biscuits to prepared baking sheet, spacing 1 inch apart. Brush top of biscuits with remaining 2 tablespoons heavy whipping cream; sprinkle with raw sugar. Bake until biscuits are golden and tester inserted into center comes out clean, about 20 minutes. Transfer biscuits to rack and cool completely.
  • For topping:
  • Using electric mixer, beat 1 cup cream and 2 tablespoons sugar in medium bowl until peaks form.
  • Cut biscuits horizontally in half. Place bottom half of each biscuit on plate. Top each with 1 heaping tablespoon lemon curd, then generous spoonful of Mixed Citrus "Marmalade" . Top with whipped cream topping. Cover each with top half of biscuit. Dust shortcakes with powdered sugar.
  • *Also called turbinado or demerara sugar; available at most supermarkets and at natural food stores.

CITRUS CURD



Citrus Curd image

Okay... The traditional curd is lemon, however I had a recipe that called for lime curd and could not find it anywhere in any of our stores. I consulted with my sister and decided that this recipe would work for basically any citrus fruit. I ended up making this recipe 3 times in one night(lemon, lime & orange) to verify that...

Provided by Ashley Muller

Categories     Other Sauces

Number Of Ingredients 6

1/2 c butter
4 eggs
2 egg yolks
1 1/4 c sugar
3/4-1 1/3 c citrus juice (about 5 med. lemons, 5 med. limes or 4 navel oranges)
citrus zest (zest all citrus and keep)

Steps:

  • 1. Zest all citrus and set aside.
  • 2. In a large 8 cup microwave safe bowl, melt butter.
  • 3. In a seperate bowl add eggs and yolks and beat well. Add sugar and zest and mix.
  • 4. Pour egg mixture into the melted butter. Stir well.
  • 5. Cook uncovered in microwave 6-7 min. stirring every minute until thick enough to coat the back of a wooden spoon.
  • 6. TIP:Use as a cupcake filling or a cake filling. Top your ice cream or eat it the traditional way over a slightly toasted crumpet or english muffin with a little pat of butter then pour curd over the top. May be eaten warm or cold.

Tips:

  • Choose the right citrus fruits: The best citrus fruits to use for curd are those that are juicy and have a strong flavor, such as lemons, limes, oranges, and grapefruit. Avoid using fruits that are too sour or bitter.
  • Use fresh citrus juice: Fresh citrus juice will give your curd the best flavor. If you don't have fresh citrus juice on hand, you can use bottled or frozen juice, but the flavor will not be as good.
  • Zest your citrus fruits: The zest of citrus fruits is packed with flavor, so it's a great addition to curd. Be sure to zest your citrus fruits before you juice them.
  • Use a heavy-bottomed saucepan: A heavy-bottomed saucepan will help to prevent your curd from scorching. A heatproof bowl set over a saucepan of simmering water can also be used.
  • Cook your curd slowly: Curd should be cooked slowly over low heat. This will help to prevent it from curdling.
  • Stir your curd constantly: Curd needs to be stirred constantly while it is cooking. This will help to prevent it from curdling and will also help to create a smooth texture.
  • Use a fine-mesh strainer: Once your curd is cooked, you should strain it through a fine-mesh strainer. This will help to remove any lumps. You may also choose to discard the zest for a smoother texture.
  • Chill your curd: Curd should be chilled before serving. This will help to firm it up and make it more flavorful.

Conclusion:

Citrus curd is a delicious and versatile condiment that can be used in a variety of ways. It can be spread on toast or scones, used as a filling for pies and tarts, or even dolloped on top of ice cream or yogurt. With a few simple tips, you can easily make your own citrus curd at home. So next time you're looking for a new and exciting way to enjoy citrus fruits, give citrus curd a try!

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