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Home » Gluten Free Sweet Treats » Preserves » Citrus Curd (Lemon, Orange & Lime)

Gluten Free Sweet Treats Preserves

Citrus Curd (Lemon, Orange & Lime)

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Citrus Curd. Why have just lemon when you can have lemon, orange and lime? This recipe makes the BEST tangy, creamy jar of deliciousness that is easy to make at home.

DON’T LOSE THIS RECIPE! PIN IT FOR LATER…

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Citrus Curd – A perfect way to use up fruit

This citrus curd recipe came out of a need to use up old fruit. I am a big fan of making curds and jams to avoid waste.  They are surprisingly quick and fun to cook… And you are rewarded with jars of deliciousness which far surpass the average shop-bought preserves.

Having found a couple of lemons and limes lurking at the back of the fridge, I was in need of a ‘use quick’ solution. They were otherwise heading for the composter. But the advantage of past-its-best citrus is that (providing it hasn’t started going too mouldy) the juice is usually still good.

Making curd seemed a fitting purpose for my hopeful-looking citrus fruit. And as there were a couple of oranges loitering in the fruit bowl too, the deal was sealed.

home-made-curd-recipe-citrus

What is citrus curd?

Citrus curd is best known by its big sister (and the mother of all curds)… lemon curd. At its simplest, it is made with just 4 ingredients… citrus juice, butter, sugar and eggs. Balanced in ratio, the fruit, butter and sugar are melted and dissolved together over a low heat, before carefully adding and whisking through the eggs. The eggs then help to thicken the curd when cooked. Check out some quintessentially English curd history here!

Technically, it is more of a custard than a preserve and it certainly doesn’t have the same ‘shelf life’ as the average jar of jam. But what it lacks in longevity, it makes up for in moreishness. The end result is a sumptuously creamy, rich and decadent jar of deliciousness. It won’t last long enough to go off…

Curd is incredibly easy to make. I remember making lemon curd at school when I was about 13. Although it took a lot of patience and stirring, my main thought was ‘really? Is that all there is to it?’

It is versatile to adulteration too… We’ve made all sorts of curds at Gluten Free Alchemist. In addition to this citrus curd, our favourites include tangy Rhubarb Curd and a delightfully autumnal Apple and Blackberry Curd.

tangy-citrus-curd

Does lemon, orange and lime curd taste different to straight lemon curd?

I love lemon curd, but this broader citrus version is the epitome of curd loveliness. With a fantastic balance of tart and sweet, no one fruit outweighs or overshadows the others… Close your eyes and you can pick out the individual citrus flavours as the curd washes over your palate. It is as complex on the tongue as it is lusciously silky.

Texturally, this citrus curd is divinely smooth and creamy… Not to mention it’s wonderful rich colour. It is seriously a feast for the senses from taste to touch.

home-made-citrus-curd

How to eat curd…

Confession… I can (and do) sit with just a bowl of curd… on its own, with nothing added… and savour spoonfuls, just to get the full impact. It has an irresistible pull with a versatility to match.

It is (of course) amazing spread ‘neat’ on bread and toast. And also on hot cross buns and almond shortbread. But curd of all flavours can be added to anything from ice creams and fools, to tarts, cakes and cheesecakes. Indeed, a thicker version of curd (with a little added cornflour) forms the base filling to the meringue pie. Why not try our Raspberry Meringue Pie? Or we have a Rhubarb & Strawberry Meringue Pie and an Orange and Lime Meringue Pie with Walnut Pastry too.

Curd is a wonderful addition to butter-creams. This orange cake has the most incredible Orange Curd Butter Icing. It also enhances other dessert fillings. For this Zesty Lemon Meringue Roulade, lemon curd has been folded into whipped cream. And you can add it to trifles too, for a creamy hit of fruity decadence… We’ve tried it in Lemon and Berry Trifle as well as Boozy Orange Trifle.

It is also amazing swirled into thick Greek yoghurt and sprinkled with chopped pistachios… Great for breakfast as well as a fresh dessert.

citrus-curd

How will you eat your Citrus Curd?

I’m always looking for new ways to use ingredients and citrus curd is ripe for playing! I’d love to know how you think we should eat it… Ping me an email or leave a comment below and let me know of new ways to enjoy this delicious jar of scrumptiousness.

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lemon-orange-lime-curd
citrus-curd
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5 from 4 votes

Citrus Curd (Lemon, Orange & Lime)

Citrus Curd. Why have lemon when you can have lemon, orange and lime? This recipe is a tangy, creamy jar of deliciousness that is easy to make at home.
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Course: Preserves, Sweet Treats
Cuisine: British
Keyword: citrus, curd, lemon, lime, no waste, orange
Servings: 18 4 jars
Calories per serving: 210.1kcal
Author: Gluten Free Alchemist – Kate Dowse

Key equipment

  • jam jars with tight seals (about 4)
  • metal tea strainer
  • Baking tray
  • Oven
  • Kitchen scales
  • zester
  • lemon/citrus squeezer
  • measuring jug
  • large glass bowl
  • large saucepan
  • hob
  • whisk (hand or electric)
  • wooden/silicone spoon

Ingredients

  • 300 ml citrus juice (I used 2 lemons, 2 limes & 2 oranges) use more fruit if needed to get 300 ml
  • 230 g unsalted butter
  • 460 g caster sugar
  • 4 large eggs UK large – beaten
Metric – US Customary

Instructions

Sterilise the jars and a metal tea strainer

  • Wash the jam jars, lids and strainer in warm soapy water and rinse thoroughly. Do not dry.
  • Wash any silicone seals (from Kilner jars) separately with hot soapy water and set aside.
  • Place the clean jars, their lids (but not the silicone seals from Kilner jars) and the metal strainer into a cold oven on a baking tray and turn the oven on to 170 C/325 F/Gas 3.
  • Once the oven has reached temperature, the jars should be allowed to heat for about 15 to 20 minutes.
  • Once the jars have sterilised, turn off the oven, but leave the jars to cool in the oven, until ready to use.
  • Make your curd whilst the jars are being sterilised.

Make the Curd

  • Grate the zest from 1 lemon, 1 lime and 1 orange.
  • Juice all of the fruit to make up 300 ml.
  • Place the zest, juice, butter and sugar into a large glass bowl and place on top of a suitable-sized saucepan of simmering water.
  • Heat the ingredients, stirring until the butter is melted and the sugar is completely dissolved.
  • Remove from the heat, cool slightly and then whisk in the beaten eggs until smooth and completely incorporated.
  • Return the bowl to sit over the simmering water on low to medium heat and with a wooden or silicone spoon, stir continually whilst heating, until the curd is thickened enough to coat the back of the spoon (about 20 to 25 minutes).
  • When ready, strain the curd through the sterile tea strainer straight into the warm, sterile jars and seal immediately with the lid.
  • Allow to cool completely and then store in the fridge. Best consumed within 1 to 2 weeks.

Notes

* Note: nutritional information is an estimate & may vary according to portion size/ingredient variants.

Nutrition

Calories: 210.1kcal | Carbohydrates: 26.8g | Protein: 1.6g | Fat: 11.5g | Saturated Fat: 6.9g | Cholesterol: 68.8mg | Sodium: 17.6mg | Potassium: 35.6mg | Fiber: 0.1g | Sugar: 26g | Vitamin A: 379.3IU | Vitamin C: 6.4mg | Calcium: 10.3mg | Iron: 0.2mg
Tried this recipe?Take a pic & tag @glutenfreealchemist on Instagram & Facebook (GFAlchemist1 : Twitter) ~ #glutenfreealchemist ~ I love seeing your posts x

© 2019-2021 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist

Citrus Curd shared with :

  • Cook Blog Share with Lost in Food
  • Full Plate Thursday #492 with Miz Helen’s Country Cottage
  • Creative Muster #392 with Fluster Buster
  • What’s For Dinner with The Lazy Gastronome
  • Blogger’s Pit Stop #229
  • Fiesta Friday #336 with Angie and Spades, Spatulas & Spoons

Previously shared with : Credit Crunch Munch with Utterly Scrummy, Fuss Free Flavours and Fab Food 4 All.

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This page may contain affiliate links. This means that if you click on a link and go on to buy the product recommended, I will get a very small commission. You will not however be charged any more than if you went direct to the site. 

I will only ever recommend products that I actually have in my kitchen or would buy myself. 

Please note that where a recipe contains alcohol, it is NOT suitable for children. Always drink and use alcohol responsibly. For more information, see the Drink Aware website.

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Reader Interactions

Comments

  1. Rebecca - Glutarama says

    14/07/2020 at 1:48 pm

    5 stars
    I keep trying to find a curd that doesn’t involve eggs, I always click on these recipes and hold my breath…really must Google to see one exists.

    Reply
    • GlutenFreeAlchemist says

      20/07/2020 at 9:15 am

      Ah yes…. Vegan curd! There are LOADS of recipes out there. By all accounts it looks pretty straight forward, although I have no idea what they taste like!! x

      Reply
  2. Chloe Edges | Feast Glorious Feast says

    12/07/2020 at 11:02 am

    5 stars
    Love the idea of mixing the citrus!

    Reply
    • GlutenFreeAlchemist says

      13/07/2020 at 10:05 am

      I thoroughly recommend it Chloe. So delicious x

      Reply
  3. Liz says

    11/07/2020 at 11:59 pm

    A mixture of citrus fruits sounds like a great idea! I love lemon and lime curd and have done a mix but adding orange is a stroke of genius. Thanks for bringing this to FF.

    Reply
    • GlutenFreeAlchemist says

      13/07/2020 at 10:05 am

      You’re welcome Liz. The different citrus flavours definitely bring a new dimension and excitement to eating it x

      Reply
  4. Helen at the Lazy Gastronome says

    11/07/2020 at 10:08 pm

    I love lemon curd – I bet lime curd is good too!! Thanks for sharing at the What’s for Dinner party! Hope to see you there tomorrow!

    Reply
    • GlutenFreeAlchemist says

      13/07/2020 at 10:04 am

      Thanks Helen. You’re welcome x

      Reply
  5. Janice Pattie says

    09/07/2020 at 3:59 pm

    5 stars
    I do love a nice lemon, lime or orange curd. It’s a real indulgence!

    Reply
    • GlutenFreeAlchemist says

      13/07/2020 at 10:04 am

      Me too Janice! In fact any curd makes me very happy xx

      Reply
  6. Elizabeth says

    20/05/2015 at 7:03 am

    Beautiful! Absolutely beautiful! I want to jump in the photo and grab a spoonful! Thank you for sharing with the no waste food challenge 🙂

    Reply
    • Kate Glutenfreealchemist says

      21/05/2015 at 10:34 am

      Awww Thanks Elizabeth. I keep jumping into the fridge for a spoonful…. there's not much left now! 😢

      Reply
  7. Lucy Parissi says

    25/04/2015 at 5:39 pm

    I haven't made curd in some time but I am all about the compotes and syrups at the moment. So many uses and so easy as well. Loving the look of this curd it would be just amazing in a cake : ) Thanks for linking up with #CookBlogShare

    Reply
    • Kate Glutenfreealchemist says

      21/05/2015 at 10:29 am

      Thanks Lucy. I often use curd in cakes and trifles as an alternative to compotes (which I am also a big fan of!) This curd is particularly yummy!

      Reply
  8. Alida says

    22/04/2015 at 5:16 pm

    Making your own lemon curd is a great idea. Many Italians I know are fascinated by English lemon curd. It is ever so nice on top of tarts! I love your combination of orange and lime too!

    Reply
    • Kate Glutenfreealchemist says

      21/05/2015 at 10:28 am

      Thanks Alida. It is so easy to make…. I'm not sure why I bother to buy it at all!

      Reply

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