Mandarin Orange Lime Curd Recipes

ORANGE CURD

Orange Curd image

Provided by Ina Garten

Categories dessert

Time 20m

Yield 3 cups

Number Of Ingredients 7

Ingredients

4 oranges, at room temperature
1 1/2 cups sugar
1/4 pound unsalted butter, at room temperature
4 extra-large eggs, at room temperature
1/2 cup freshly squeezed orange juice
1/8 teaspoon kosher salt
16 long stem strawberries, for dipping

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.

MANDARIN ORANGE-LIME CURD

Mandarin Orange-Lime Curd image

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

Ingredients

3 cups sugar
2 tablespoons finely grated mandarin-orange zest (from 9 oranges), plus 1 1/2 cups fresh juice (from 13 oranges)
1 tablespoon finely grated lime zest (from 2 limes), plus 3/4 cup fresh juice (from 5 limes)
18 large egg yolks
3/4 teaspoon kosher salt
3 3/4 sticks cold unsalted butter, cut into small pieces

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.

LIME, ORANGE OR LEMON CURD

Lime, Orange or Lemon Curd image

Easy to make and so many uses, I like to mix a few tablespoons with some rum and drizzle that over coconut ice cream. Not to forget it is a nice gift.

Provided by PetsRus

Categories Sauces

Time 45m

Yield 3 cups

Number Of Ingredients 4

Ingredients

4 -5 limes
4 ounces butter, cut in chunks
8 ounces sugar
2 large eggs, beaten

Steps:

Soften the limes by rolling them back and forth with your hands on the kitchen counter; you will get more juice out of them if you do this.
Grate the zest very finely, take care that you don’t grate the white pith.
Squeeze the juice out of the fruit; you will need 150mL.
Put the rind (zest), butter, sugar and juice in a heatproof basin.
Stand this over a pan of boiling water and heat until the sugar and butter have melted.
Lower the heat, you don’t want the water to boil now.
Whisk in the eggs, when incorporated use a wooden spoon and stir until the curd has thickened and coats the back of the spoon, 20 to 25 minutes.
Pour into hot jars, when cool label them.
Use this recipe also to make orange or lemon curd, just make sure you have 150mL juice Keep in the fridge.

Nutrition Facts : Calories 638.1, Fat 34, SaturatedFat 20.5, Cholesterol 205.3, Sodium 319.8, Carbohydrate 85.3, Fiber 2.5, Sugar 77.1, Protein 5.1

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