Honey-Sweetened Citrus Curd
Easy recipes for luscious, honey-sweetened blood orange curd and Meyer lemon curd. No straining required!
Foto: Cookie and Kate — Cookie and Kate
Ingredients
- 4 tablespoons unsalted butter, cut into small pieces
- ⅓ cup honey
- 4 large egg yolks
- 2 large eggs
- ⅔ cup fresh blood orange or lemon juice (about 4-6 blood oranges or 6-8 lemons). Be sure to zest the citrus before juicing it!
- 1 tablespoon finely grated blood orange or lemon zest
Steps
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In a medium bowl, cream the butter and honey until fluffy.
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Beat in the eggs slowly.
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Pour in the fresh citrus juice, and pour the mixture into a medium-sized, non-reactive saucepan.
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Cook over moderate (medium-low) heat, stirring constantly with a wooden spoon. Cook until the mixture has thickened and becomes jelly-like, which took about 5 to 7 minutes for me. This happens in a flash so pay attention! You really want to let it teeter on the edge of boiling, but pull the pan off the stove before it gets to a rolling boil. It’s done when your finger leaves a clear path on the back of a wooden spoon (be careful, it’s hot!).
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Immediately remove from heat and stir in the citrus zest. No straining required!
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Pour the curd into a glass jar(s) and let it cool completely before you screw on the lid(s). Store the curd in the refrigerator.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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