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Citrus Curd Recipe

A fruit-based curd is a custard spread made with eggs, fresh fruit, and sugar. Since the curd simmers over the heat of your stovetop, it’s the ideal vehicle for infusing flavor into a bowl of no-churn ice cream, to fill flaky brioche donuts, or even a slice of plain cheesecake that needs a bit of fruit to improve flavor.
Print Recipe
mason jar filled with lime curd and 3 limes
Prep Time:10 minutes
Cook Time:20 minutes
Total Time:30 minutes

Equipment

  • 1 Sauce pan
  • 1 silicone spatula
  • 1 Strainer
  • 1 Large mixing bowl
  • measuring spoons
  • microplane for zesting
  • 1 Thermometer
  • 1 liquid measuring cup

Ingredients

  • Granulated sugar
  • zest of a citrus fruit lime, lemon, or orange
  • egg yolks
  • freshly squeezed juice

Instructions

  • Measure the sugar called for in the recipe and add it to the sauce pan. Zest the fruit over the sugar.
    bowl of sugar and lemon zest
  • Pour the freshly squeezed juice into the pan. Separate the eggs in a separate bowl, if the recipe only uses egg yolks. Add the eggs or egg yolks to the pan. Whisk continuously over low heat. Once the temperature reading on your thermometer reaches 170°F, remove the saucepan from the heat.
    lemon curd in pot
  • Strain the curd over a mixing bowl using a large sieve, use a spatula to push the curd through. *See Note
    3 lemons next to an egg carton and bowl with a strainer over it

Notes

  • If straining over butter, stir until the butter is completely melted. 
  • Store in the fridge for up to 2 weeks.
  • Listed calories are an estimate. Total calories depend on how much fruit is used, number of eggs in the recipe, etc.
Calories: 53kcal