Citrus Curd
Recipe type: Preserve
Prep time: 
Cook time: 
Total time: 
Serves: 3 cups
A change up from standard lemon curd, mixing a variety of juices blend together for a refreshing, less tart preserve. Adapted from Ina Garten's Lemon Curd Recipe
  • Juice and zest of:
  • 1 orange
  • 2 tangerines
  • 1 lemon
  • 1 lime
  • 1½ cups sugar
  • ¼ pound unsalted butter, room temperature
  • 4 extra-large eggs
  • ⅛ teaspoon salt
  1. Remove the zest of citrus fruit (I used a zester that creates thin strips and then chopped fine)
  2. Juice the fruit into a bowl and strain. You will need ½ cup of juice. Reserve any leftover for drinking or juice cubes for another time.
  3. In a food processor or blender add sugar and chopped zest.
  4. Pulse until the zest is micro sized.
  5. Cream the butter and beat in the sugar and zest mixture.
  6. Add the eggs, 1 at a time, and then pour in the citrus juice and salt.
  7. Mix until combined.
  8. Cook mixture in a 2 quart saucepan over low heat until thickened (about 10 minutes), stirring constantly until thick (easily coats the back of your spoon and will not run.)
  9. Remove from the heat and pour into clean jars with lids to cool and refrigerate.
This preserve keeps for a week in the refrigerator and some say it freezes well.
Recipe by What about the food? at