MANDARIN ORANGE-LIME CURD
Use this aromatic citrus sauce to top ice cream, or try schmearing it on toast, muffins, or scones.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 35m
Yield Makes 6 cups
Number Of Ingredients 6
Steps:
- In a medium saucepan, whisk together sugar, both zests, and egg yolks; whisk in citrus juices and salt. Add butter; place pan over medium-high and cook, whisking constantly, until butter has melted, mixture is thick enough to coat the back of a spoon, and bubbles form around edge of pan, about 11 minutes (do not let boil).
- Remove pan from heat immediately. Pour curd through a fine-mesh sieve into a glass bowl. Press plastic wrap against surface of curd; refrigerate until cool. Transfer to 6 seven-ounce jars; curd can be refrigerated in jars up to 2 weeks.
MANDARIN ORANGE-LEMON CURD
Steps:
- Cut the butter into small cubes. Set aside and let it get to room temperature.
- Prepare the double broiler by filling a medium pot with 1 - 2 inches of water. Set a medium heatproof bowl (glass or stainless steel) over. Check the bottom of the bowl to make sure it didn't touch the water in the pot. Remove the bowl. Bring the water to a full boil over medium heat.
- Once the water is boiling, reduce to low heat and keep at a simmer. Add egg yolks, sugar, zests, juices and salt to the bowl. Set it over the pot of simmering water. Whisk constantly until thicken like sour cream, about 10 minutes. Curd will thicken more as it cools. Remove from heat. Add the butter and whisk until smooth.
- Transfer the curd to a small glass container or bowl. Cover with plastic wrap by pressing down to the surface of the curd. This will prevent a skin from forming on the curd. Refrigerate until cool.
- When ready to serve, remove the plastic wrap and give a few stirs. It's ready to be used.
ORANGE CURD
Steps:
- Remove the zest from the oranges with a vegetable peeler, being careful to avoid the white pith. Put the zest in the bowl of a food processor fitted with a steel blade. Add the sugar and pulse until the zest is very finely minced.
- Cream the butter in the bowl of an electric mixer fitted with a paddle attachment. Add the sugar/orange zest mixture and mix until light and fluffy. Add the eggs, one at a time, then add the orange juice and salt. Mix until combined.
- Pour the mixture into a 2-quart saucepan and cook over low heat until thickened, about 10 minutes, stirring constantly. The orange curd will be ready when it coats a spoon, and it will register about 175 degrees F on a candy thermometer. Be careful not to overcook, or it will curdle. Remove from the heat and let cool or refrigerate.
- Place the orange curd in a bowl and decoratively arrange the strawberries on a serving platter around the bowl.
LEMON CURD & ORANGE CAKE
Enjoy a slice of lemon curd and orange cake for elevenses or afternoon tea. Top with flaked almonds and lemon zest and serve with a cuppa
Provided by Esther Clark
Categories Afternoon tea, Dessert, Treat
Time 35m
Number Of Ingredients 11
Steps:
- Heat the oven to 180C/160C fan/gas 4. Butter a 1-litre loaf tin and line with baking parchment.
- Put the butter, sugar, eggs, yogurt, self-raising flour, ground almonds, orange zest, milk and 5 tbsp lemon curd in a large bowl and whisk until smooth. Put another 5 tbsp lemon curd in a second bowl and whisk to loosen.
- Spoon half the batter into the prepared tin, dollop over the lemon curd and top with the remaining batter. Scatter over the flaked almonds and bake for 50 mins, or until risen and golden. Leave to cool on a wire rack, scatter over some lemon zest and slice.
Nutrition Facts : Calories 365 calories, Fat 20 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 26 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.6 milligram of sodium
EASY LEMON CURD
Tart, creamy and luscious lemon curd can be used on scones, muffins, toast, and so many desserts.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 20m
Yield Makes 2 cups
Number Of Ingredients 5
Steps:
- In a medium saucepan, off heat, whisk together sugar, zest, and egg yolks; whisk in lemon juice and salt.
- Add butter and place pan over medium-high. Cook, whisking constantly, until butter has melted, mixture is thick enough to coat the back of a spoon, and small bubbles form around the edge of pan, about 5 minutes (do not boil).
- Remove pan from heat while continuing to whisk. Pour curd through a fine-mesh sieve into a glass bowl. Press plastic wrap against the surface of curd and refrigerate until cool.
Nutrition Facts : Calories 281 g, Fat 19 g, Protein 3 g
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MANDARIN ORANGE CURD RECIPE - HOME COOKING …
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- Zest 2-3 Halos Mandarins, if you would like to add zest to your curd. Cut each mandarin in half and juice each one into a measuring cup until you have 1/2 cup of mandarin juice.
- Over medium heat, begin simmering water in a saucepan that is sized perfectly to support a stainless steel bowl that you will use to mix up your ingredients (bottom of bowl should rest just above your water level).
- In that stainless steel bowl, whisk together the eggs, sugar, and mandarin juice with a wire whisk, until combined and smooth. When the water is gently simmering, place the stainless steel bowl over the saucepan. Whisk constantly until mixture has thickened, which can take anywhere from 5-10 minutes (about 170 degrees F on a candy thermometer). When thickened, remove from heat and immediately whisk in room temperature butter pieces until they have melted completely and are incorporated with the mixture.
- Pour mixture into a bowl or containers for storage. Allow to cool completely and then refrigerate until firm and chilled (at least 1 hour, but 3-4 is best).
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- Prepare your lemon flavor by zesting the lemons you are using, and straining fresh-squeezed juice to make 1/3 cup per batch. Juice will always be placed as the last ingredient when mixing curd.
- To soften my butter, I put one cup in the microwave all together, for a total of 15 seconds. Microwaves are different so it's up to you. You can also do the old-school method of leaving it out at room temperature until it has softened. In a standing mixer, with a paddle attachment or scraping paddle attachment, on medium-speed, cream the softened butter until it completely covers the bottom of the mixing bowl.
- Next, mix in all of the lemon zest (if using). Add the sugar and salt. Mix until fluffy. If you'd like a thicker or more set lemon curd, this would be the time to add the optional corn starch. I recommend it if you want a stiffer-set and a good cut for lemon bars.
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