Citrus Curd

A thick-skinned navel orange will yield the best rind for this recipe. Spoon this refreshing curd over Ginger-Honey Bread or fresh fruit.

Yield: 3 1/2 cups
Recipe from Oxmoor House

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  • 2 cups sugar
  • 1 cup butter
  • 2 tablespoons grated lemon rind (about 3 lemons)
  • 1 tablespoon grated lime rind (about 3 limes)
  • 1 tablespoon grated orange rind (1 large orange)
  • 1/3 cup fresh lemon juice
  • 1/3 cup fresh lime juice
  • 4 large eggs, lightly beaten


  1. Combine first 7 ingredients in a heavy nonaluminum saucepan. Cook, whisking constantly, over medium heat 8 to 10 minutes or until butter melts and sugar dissolves.
  2. Gradually whisk about one-fourth of hot sugar syrup into beaten eggs; add to remaining hot syrup, whisking constantly. Reduce heat to medium-low; cook 12 to 15 minutes, stirring gently, or until curd thickens and coats a spoon; let cool. Cover and chill overnight.
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