Citrus Curd



Citrus Curd ready for gifts
  Lemon Curd as a gift is always enjoyed. Normally I would make Lemon Curd, but this recipe for Citrus Curd looked good and as I am going to bake cookies it will be used for filling in Tassies, Meringue, and thumbprint cookies, and over slices of white or pound cake. All of us are fans of citrus flavors in anything and this was so simple to make. 
  There are some good curds available commercially, but this is so easy to make that I wouldn’t bother buying any. It just takes a small amount of your time, and when you do like I do and use a double boiler, you do not have to stay standing over it constantly. I never make something that might scorch easily except in my double boiler. I am willing to take a few extra minutes for it to cook rather than have to throw it out.
  A couple of tips for you, 
1. the recipe calls for orange peel, and not the juice. It really does add to the taste, but you could get away without using it. I try to make it when I will have something to use the orange juice for in the next couple of days. Wrap the orange in plastic wrap or a Ziploc bag and store in the refrigerator till you are ready to use it. or juice it and freeze the juice for later.
2. The curd is thick when you can run your finger down the back of a coated spoon and it does not run together, or put a small amount on a plate and set in the freezer for a minute or so. Take it off of the heat while you are testing for doneness.
  Either way, gift or for yourself the Betty Crocker Gifts from the Kitchen has another great recipe and gift idea. Tie a pretty bow on it and you are good to go.
Curd Filled Sugar Cookies
Citrus Curd
2 cups sugar
1 cup butter
1 tablespoon grated lemon peel
1 tablespoon grated lime peel
1 tablespoon grated orange peel
⅓ cup fresh lemon juice
⅓ cup fresh lime juice
4 eggs, slightly beaten (with a fork)
  In a 4 quart heavy pan (or double boiler) mix all ingredients except eggs. Break the eggs in a small bowl and beat slightly with a fork, just till the whites are beaten in with the yolks and set aside. Cook and stir the citrus mixture over medium heat for 5 to 6 minutes (double the time with a double boiler) or until the butter is melted and the sugar dissolved. 
  Gradually stir some of the hot mixture into the beaten eggs, using a whisk or fork. Stir the egg, lemon mixture back into the main pan of curd. Cook over low heat for 12 to 15 minutes (took me 20 minutes) until thickened. 
  Pour into 4 sterilized hot 8 ounce jars. Wipe rims and seal with caps. When cool, store in refrigerator.
 I would not try to hot water bath this, better to make small batches more often.

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