Best 2 Mixed Citrus Curd Recipes

Mixed citrus curd is a delicious and versatile spread or topping that can be used in a variety of ways. Made with a combination of citrus fruits, such as lemons, oranges, and grapefruit, mixed citrus curd has a bright and tangy flavor that is perfect for adding a pop of flavor to your favorite recipes. Whether you are looking for a quick and easy breakfast option or a special treat to serve at your next brunch or party, mixed citrus curd is a recipe that you will want to have on hand.

Check out the recipes below so you can choose the best recipe for yourself!

MIXED CITRUS CURD

Mixed Citrus Curd image

This citrus curd is a great filling for all types of cakes. I love this one in a wedding cake that I make that uses poppy seeds, lemon, lime and orange zest in the batter. If you use a cream cheese frosting, it's just about perfect. You can also serve it with fresh British scones.

Provided by [email protected]

Categories Desserts Fillings Fruit Fillings

Time 2h30m

Yield 12

Number Of Ingredients 10

Ingredients

¾ cup white sugar
½ cup unsalted butter, cut into chunks
3 large eggs
⅓ cup fresh lemon juice
⅓ cup fresh lime juice
⅓ cup fresh orange juice
1 tablespoon lemon zest
1 tablespoon lime zest
1 tablespoon orange zest
2 pinches salt

Steps:

Place sugar, butter, eggs, juices, zests, and salt in a 2-quart saucepan over medium heat. Cook, whisking constantly, until curd starts to bubble and thicken, and can coat the back of a wooden spoon, 8 to 10 minutes. Remove from heat and pour into a bowl. Place a piece of plastic wrap over the surface to prevent a skin from forming.
Refrigerate curd until set, 2 to 3 hours.

Nutrition Facts : Calories 141.5 calories, Carbohydrate 14.8 g, Cholesterol 66.8 mg, Fat 8.9 g, Fiber 0.2 g, Protein 1.8 g, SaturatedFat 5.2 g, Sodium 44.7 mg, Sugar 13.5 g

MEYER LEMON SHORTCAKES WITH MEYER CURD AND MIXED CITRUS

Meyer Lemon Shortcakes with Meyer Curd and Mixed Citrus image

Provided by Karen DeMasco

Categories Fruit Juice Mixer Citrus Fruit Brunch Dessert Bake Vegetarian Lemon Party Lemon Juice Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free Kosher

Yield 8 servings

Number Of Ingredients 22

Ingredients

Meyer lemon curd:
2 large eggs
2 large egg yolks
1/3 cup sugar
1/3 cup fresh Meyer lemon juice or regular fresh lemon juice
1 tablespoon (packed) finely grated Meyer lemon peel or regular lemon peel
1/4 teaspoon (generous) coarse kosher salt
6 tablespoons (3/4 stick) unsalted butter, cut into 1/4-inch cubes
Biscuits:
1 3/4 cups unbleached all purpose flour
1/4 cup sugar
3 1/2 teaspoons baking powder
1/2 teaspoon coarse kosher salt
2 teaspoons (packed) finely grated Meyer lemon peel or regular lemon peel
3 tablespoons chilled unsalted butter, cut into 1/2-inch cubes
1 cup plus 2 tablespoons chilled heavy whipping cream
1 tablespoon raw sugar*
Topping:
1 cup chilled heavy whipping cream
2 tablespoons sugar
Mixed Citrus "Marmalade"
Powdered sugar

Steps:

For Meyer lemon curd:
Whisk eggs, egg yolks, sugar, lemon juice, lemon peel, and coarse salt in medium metal bowl to blend well. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water). Whisk constantly until mixture thickens and instant-read thermometer inserted into mixture registers 170°F to 172°F, 5 to 6 minutes (do not allow to boil). Remove bowl from over water. Whisk butter into curd, 2 to 3 cubes at a time, allowing butter to melt before adding more and whisking until curd is smooth. Press plastic wrap directly onto surface of curd and refrigerate overnight.
For biscuits:
Preheat oven to 375°F. Line rimmed baking sheet with parchment paper. Whisk flour, sugar, baking powder, and coarse salt in medium bowl to blend well. Stir in lemon peel. Add butter cubes and rub in with fingertips until mixture resembles coarse meal. Add 1 cup cream and stir just until dough begins to clump together. Gather dough together. Turn dough out onto lightly floured surface and press out to 7-inch round (about 1 inch thick). Using 2 1/4-inch-diameter cookie cutter dipped into flour, cut out rounds. Reshape dough scraps and cut out additional dough rounds for total of 8.
Transfer biscuits to prepared baking sheet, spacing 1 inch apart. Brush top of biscuits with remaining 2 tablespoons heavy whipping cream; sprinkle with raw sugar. Bake until biscuits are golden and tester inserted into center comes out clean, about 20 minutes. Transfer biscuits to rack and cool completely.
For topping:
Using electric mixer, beat 1 cup cream and 2 tablespoons sugar in medium bowl until peaks form.
Cut biscuits horizontally in half. Place bottom half of each biscuit on plate. Top each with 1 heaping tablespoon lemon curd, then generous spoonful of Mixed Citrus "Marmalade" . Top with whipped cream topping. Cover each with top half of biscuit. Dust shortcakes with powdered sugar.
*Also called turbinado or demerara sugar; available at most supermarkets and at natural food stores.

Tips:

To make the smoothest curd, strain it through a fine-mesh sieve after cooking.
Use a heavy-bottomed saucepan to prevent the curd from scorching.
Cook the curd over medium heat, stirring constantly, until it thickens enough to coat the back of a spoon.
Don't overcook the curd, or it will become grainy.
Transfer the curd to a clean jar or container and cover it with plastic wrap pressed directly onto the surface of the curd to prevent a skin from forming.
Refrigerate the curd for at least 4 hours or overnight before serving.
Mixed citrus curd can be used as a filling for tarts, pies, cupcakes, and cookies.
It can also be spread on toast, pancakes, or waffles.
Mixed citrus curd is a delicious and versatile ingredient that can be used in a variety of desserts.

Conclusion:

Mixed citrus curd is a delicious and versatile ingredient that can be used in a variety of desserts. It is easy to make and can be stored in the refrigerator for up to 2 weeks. With its bright flavor and smooth texture, mixed citrus curd is sure to be a hit with your friends and family.