This is lemon curd or lemon butter, with mixed citrus flavours...you really can use anything, you will get slightly different acidity levels, and I do suggest the addition of doterra oils in the corresponding citrus flavour to add a real punch to the spread.
I love using 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.
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 or pavlova 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?
Here are a few other ways we love to use our Citrusy curd.
Buttermilk Panna Cotta with Lemon Curd and Pistachios
Citrus Curd Cupcakes with Creamy Vanilla Icing
Lemon Meringue Pavlova with Almonds
Lemon Pash 'N' Mango Crepe Torte
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Need
- 220 Grams sugar
- 2 lemons zest
- 1 limes zest
- 1 orange, zest
- 240 Grams butter cubed BUY
- 200 Grams mixed citrus juice of choice
- 4 eggs
- 2 egg yolks
- 2-3 Drops doTERRA Oils lemon, lime, wild orange, tangerine, grapefruit (all or a selection) BUY
Do
- 1
Place sugar with zests into Thermomix bowl and mill 10 sec/speed 10.
- 2
Add butter and chop 5 sec/speed 7.
- 3
Add remaining ingredients. Cook 10 min/80°C/speed 5.
- 4
Cook 2 min/90°C/speed 6.
- 5
Pour into sterilised jars and seal.
