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?
Thanks for reading and please subscribe to have each update delivered to your inbox weekly.
Or better yet, come join us on the Insider Club to have extra Thermomixery each and every month!
- 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.