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Honey-Sweetened Citrus Curd

4.8 from 5 reviews

Easy recipes for luscious, honey-sweetened blood orange curd and Meyer lemon curd. No straining required!

Ingredients

Instructions

  1. In a medium bowl, cream the butter and honey until fluffy.
  2. Beat in the eggs slowly.
  3. Pour in the fresh citrus juice, and pour the mixture into a medium-sized, non-reactive saucepan.
  4. Cook over moderate (medium-low) heat, stirring constantly with a wooden spoon. Cook until the mixture has thickened and becomes jelly-like, which took about 5 to 7 minutes for me. This happens in a flash so pay attention! You really want to let it teeter on the edge of boiling, but pull the pan off the stove before it gets to a rolling boil. It’s done when your finger leaves a clear path on the back of a wooden spoon (be careful, it’s hot!).
  5. Immediately remove from heat and stir in the citrus zest. No straining required!
  6. Pour the curd into a glass jar(s) and let it cool completely before you screw on the lid(s). Store the curd in the refrigerator.

Notes

▸ Nutrition Information

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.