Citrus curd

Lemon meringue pie is my NUMBER ONE favorite dessert , but the highlight of this dish is the tangy lemon filling . On the above picture i served citrus curd as a dessert topped with some whipped cream to lighten the dish . As the traditional dessert is served in shortcrust pastry , this version is gluten free . The recipe is for the citrus curd itself  that you can use in many ways.

Citrus curd


Makes 1 jar of curd:

*2 lemons

*2 oranges

*225 grs of caster sugar

*3 eggs

*60 grs of butter


1.Grate the zest of 1 lemon and 1 orange , squeeze out the juices of both lemons and oranges.

2.In a heatproof bowl , put the oranges and lemon zest and juices along with the eggs,butter and sugar.

3.Using the “bain marie” technique , place the bowl on a pot of simmering water , slowly cook while stirring until the mixture thickens, it should take a few minutes.

4.Once cook , the curd should coat the back of a wooden spoon. Pour the curd into sterilised jars and keep in the fridge for up to a month.

Bon appetit


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