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.
Servings: 18 4 jars
Calories per serving: 210.1kcal
Key equipment
- jam jars with tight seals (about 4)
- metal tea strainer
- Oven
- zester
- measuring jug
- large glass bowl
- large saucepan
- hob
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 beaten - At room temperature (UK large = Canadian ‘Extra Large’; Australian ‘Jumbo’; and US ‘Extra or Very Large’)
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
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