Citrus Curd
Citrus Curd is sharp, sweet, creamy, tart, and fresh all at the same time. It’s super easy to make your own homemade citrus curd, and I’m showing you how to do it.
Servings: 6
Calories: 105kcal
Equipment
- Saucepan
Ingredients
- 3 large eggs or 2 eggs and 1 yolk, beaten
- ½ cup sugar granulated or turbinado
- ½ cup fresh citrus juice lime, lemon, yuzu, grapefruit
- 1.5 tsp arrowroot powder
- 2 tsp citrus zest optional
Instructions
- Whisk all the ingredients in a saucepan over medium heat. Whisk constantly until thick enough to coat a spoon, 5-8 minutes.
- Transfer to an airtight glass container and chill 2 hours minimum.
Notes
The eggs are beaten well before added in, making sure it tempers properly and the whites do not curdle.
In this dairy-free version, we use the help of arrowroot powder to mimic the firmness that butter would usually provide.
Store in an air tight glass container in the refrigerator for up to 3 weeks.
It can be frozen for up to 1 year in an air tight glass container. Thaw in the refrigerator overnight and use within 3 weeks.
Sometimes you get pieces of cooked egg in the curd. If that is the case, strain them out. If you don't have the pieces of egg in your curd, you do not need to strain it.
Nutrition
Calories: 105kcal | Carbohydrates: 19g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 32mg | Potassium: 55mg | Fiber: 1g | Sugar: 17g | Vitamin A: 129IU | Vitamin C: 6mg | Calcium: 16mg | Iron: 1mg
