Based on my penchant for all things lemon, this was an attempt to branch out to some of my other faves; citrus in general. I had a bowl full of tangelos, oranges, limes and lemons, just begging to show up in a stunning recipe. I also was sent some really cute stickers from SuperKitchen Machine friend Helene, and I had to use them on here…she sells them, so go get immediately, in time for gifting this Christmas!
I subsequently used this curd through some whipped cream and drizzled on top of a sponge sandwich...gave a couple of jars away and of course slathered the rest on brioche toast...another fave. Is it any wonder I resemble the cuddly 50's housewife? Give me an apron and a day in the kitchen, Happy. As. Larry. Whoever Larry is!
This makes a great tart filling, make a quick vanilla bean pastry, blind bake mini tartlets, and just before serving, dollop in cold citrus curd. Stir through whipped cream, fresh raspberries and cubes of sponge cake for a quick dessert, serve over vanilla ice cream as an elegant topping or as mentioned, it is fantastic on brioche toast, French toast or even brioche French toast....can you imagine?
- 220 g sugar
- 2 lemons, zest
- 1 lime, zest
- 1 orange, zest
- 240 g butter, cubed
- 200 g mixed citrus juice of choice
- 4 eggs
- 2 yolks
Place sugar with zests into Thermo bowl and mill 10 sec/speed 10.
Add butter and chop 5 sec/speed 7.
Add remaining ingredients. Cook 10 min/80°C/speed 5.
Cook 2 min/90°C/speed 6.
Pour into sterilised jars and seal.