Best 2 Mixed Citrus Curd Recipes
Indulge in the vibrant and tangy world of citrus curd, a delectable spread that captures the essence of sunshine in every spoonful. This versatile culinary creation transcends the boundaries of mere toast or scone accompaniment, offering a myriad of culinary adventures. From the classic lemon curd, with its bright and zesty flavor, to the exotic blood orange curd, boasting a deep reddish hue and a hint of berry sweetness, each variation of citrus curd promises a unique taste experience. Embark on a culinary journey as we delve into a collection of citrus curd recipes, each showcasing the vibrant flavors of different citrus fruits. Let your taste buds dance with delight as you explore the possibilities of this tangy treat, whether spread on toast, swirled into yogurt, or used as a filling for pastries and tarts.
Check out the recipes below so you can choose the best recipe for yourself!
MIXED CITRUS CURD
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
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
MEYER LEMON SHORTCAKES WITH MEYER CURD AND MIXED CITRUS
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
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.
Tips:
- To zest citrus fruits, use a Microplane zester or a fine grater. Avoid the white pith, as it can add bitterness to the curd.
- Use fresh citrus fruits for the best flavor. If you can't find fresh citrus fruits, you can use frozen or bottled citrus juice, but the flavor will not be as bright.
- Make sure the butter is cold before adding it to the curd. This will help the curd to thicken properly.
- Cook the curd over medium-low heat, stirring constantly. Do not let the curd boil, or it will curdle.
- Strain the curd through a fine-mesh sieve to remove any lumps. This will give you a smooth, creamy curd.
- Transfer the curd to a clean jar and refrigerate it for at least 2 hours before serving. This will allow the curd to set and develop its full flavor.
Conclusion:
Mixed citrus curd is a versatile and delicious condiment that can be used in a variety of ways. It can be spread on toast, scones, or muffins, or used as a filling for pies and tarts. It can also be mixed into yogurt, oatmeal, or smoothies. With its bright citrus flavor and creamy texture, mixed citrus curd is a surefire hit.
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