I had no idea until I moved back to the US that curd was more of a British thing. I took for granted all the different brands and flavors that would be stacked next to the jams and peanut butters. Curd is not something that you’ll find next to the Skippy in Stop & Shop.
One of the things I miss the most from the UK is Waitrose (it’s a fancy pants grocery store). In the UK though they don’t do coupons. I love my coupons!
Luckily citrus curd is super easy to make! I made this recipe twice. Once on the stove top and once in my Vitamix.
This curd tastes so divine I could eat it with a spoon. I use the stove top batch in my Orange & Chocolate Birthday Cake and the Vitamix batch in crepes.
If orange isn’t your thing I made a batch of Limoncello Lemon Curd.
I love this this recipe because it reminds me of spring. It’s so bright and sunny and right now it’s so cold I want to cry. I’m ready for these winter storms and polar vortex’s to be over!
2 egg yolks
1/2 cup sugar
1/4 cup fresh orange juice
2 tbs lemon juice
2 tsp orange zest
2 tsp lemon zest
1 stick unsalted butter, cold (cut into tablespoons)
- In a small heavy bottomed saucepan over medium low heat. Whisk together the eggs, egg yolks. Whisk in the sugar, then the citrus juices and zests.
- Add the butter and whisk until the mixture thickens, about 8 minutes. Do not let the mixture boil. Strain into a bowl and cover with plastic wrap pressed directly on the surface.
- Refrigerate overnight.
adapted from Food & Wine