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Sunday, September 30, 2012

Homemade Citrus Curd (Lime, Lemon, Orange or Grapefruit)


I am always on the look out for easy, delicious recipes using our fresh eggs.  I love lemon curd and recently found a recipe for lime curd. It sounded interesting and limes were on sale, so I decided to give it a try.  I had never tried making curd before, but was surprised that the technique is very similar to making Hollandaise sauce, but with more of the juice and sugar.



After tweaking the original recipe a bit, here is my version. And the neat thing is that you can use limes, lemons, oranges or even grapefruit for a bit of variety from the same basic recipe. In fact, just made some lemon curd this morning, and pink grapefruit curd is just wonderful.


Homemade Citrus Curd
(yield 3 half-pint canning jars)

~Ingredients~
6 fresh eggs
1-1/2 cups sugar
1/2 cup fresh squeezed citrus juice (from approximately 6 limes, 3-4 lemons, 2 oranges, or 1/2 -1 grapefruit)
Zest from citrus fruit used above
1 stick ( 8T.) unsalted butter at room temperature, cut into 16 cubes

Set a glass bowl over a saucepan of boiling water. Whisk the eggs and sugar in the bowl, then when well blended add the citrus juice and zest.

(A few recipes I read mentioned needing a candy thermometer to be sure that the temperature doesn't go much over 175 degrees, which will curdle your curd.  After trying this recipe a few times using a bowl set over the boiling water, my curd was done just under the 195 degree point, no curdling, so you can probably get away with not using a thermometer and just use the spoon test - see below for the correct consistency you want.)

Continue to cook, whisking constantly for a few minutes, until the mixture is warmed through.  Whisk in the butter, a few cubes at a time, completely incorporating before adding more.  

Continue to whisk, cooking until the curd thickens. This should happen right around 195 degrees on the candy thermometer. 

Strain the curd through a fine mesh sifter, or leave the zest in if you wish, and pour through a funnel into sterilized half pint canning jars.  Screw on the lids and refrigerate immediately.  



The curd will keep for up to two weeks in the refrigerator, but I just dare you to try leaving it that long without eating it all!



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24 comments:

  1. I love, love, love lemon curd! Thank you so much for the recipe - I did not realize it was so easy. Another great treat to make from our eggs - and we thought custard all of the time was the best, LOL.

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    1. You are welcome. I had no idea it was so easy either until I did a bit of research. I love making creme brulee from our fresh eggs also...oh who am I kidding ? I love making ANYTHING from our eggs.

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  2. As I posted on your FB page too - my daughter surprised me one day with lemon curd filled cupcakes and they were iced with cream cheese frosting....amazing? Oh you bet!! We are going to try the orange curd next!! Make some orange flavored cupcakes (its easy - just add a packet of unsweetened koolaid mix to the cake batter) and ice them with a cool whip/vanilla pudding/kool aid enhanced icing. Super summery treat; and I really never knew the curd was THIS easy either!

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    1. Now that sounds really good. I admit tho, I have been eating the curd right out of the jar with a spoon!

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  3. Hello Lisa,
    I just found your blogs through my friend Barbara's blog Twobirdiesandab. I must make sure my sister checks out all the wonderful info and beautiful photos of life on the farm. I see that you are from Rockville Centre. My sister and I were born in Mercy hospital!

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    1. Oh thank you! I actually grew up in New England, then moved to Long Island after college. I lived in Rockville Centre for about 10 years. I am very familiar with Mercy Hospital. Thank you for stopping by!

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  4. Oh Lisa,
    I wish I were there to sample it. I have been looking for a recipe for Lemon Curd. Thank you so much. I can hardly wait to try it. I just need to go get me some lemons....

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    1. I love that you can use whatever citrus you have on hand. I haven't tried grapefruit yet but that's next.

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  5. I love lemon curd. I bet a mixed citrus curd is even better!

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  6. This looks so yummy! I want some sultana scones and curd right now!

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  7. Lisa, that looks soooo delicious!! I must try this!

    Thanks so much for sharing this at The DIY Dreamer... From Dream To Reality!

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    1. I couldn't believe how EASY it was..and how much better than storebought -although no big surprise there! Thanks Christine, I'll be back next week to link up again.

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  8. yum! if you were my neighbor id make sure we were good friends so you could send some curd my way! looks delicious!

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  9. I love love love lemon curd and now I have a great recipe to try to make my own. thanks so much for linking this up at katies french language cafe's recipe link up!

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  10. love love love lemon curd. Thank you for sharing this yumminess at the Thursday Favorite Things blog hop. Sorry It's taken me a while to get here and say thank you xo

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  11. Mmm. I love lemon curd and have never tried to make it but your recipe and instructions look easy. Thanks for linking up with us at No Ordinary Blog Hop. Every blessing, Kelly.

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  12. Oh, goodness this really makes me want to be brave enough to try! A sweet friend made us some last year and it was SO good.
    This would make such a lovely gift with a loaf of English muffin bread that I make...may have to be added to my Christmas to-do list.

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    1. Oh you should try it. It really is easy. In fact I am going to make some pink grapefruit curd tomorrow!

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  13. Oops, forgot to mention I found you through the No Ordinary Blog Hop!

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  14. looks delish! (saw you on the blog hop)

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  15. thanks for sharing.

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  16. Besides being delicious on anything,lemon curd freezes really well for a good long time...that is if you can keep your hands off of it!!

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    1. That's very good to know because sometimes I have made a larger batch and it doesn't keep very long otherwise refrigerated.

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Lisa of Fresh Eggs Daily
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