Mixed Citrus Curd
When spring time citrus arrives, there are all sorts of ways to enjoy it. This mixed citrus curd is a must make. Top it on pancakes or a dutch baby for a deliciously tart yet sweet breakfast or on top of this Spring Citrus Tart for an elegant brunch time dessert.
Mixed Citrus Curd
By Frances Kellar, Cooking with Our CSA
Makes 2 cups
Approximate time: 20 minutes
1/2 lb Sage Mountain Farm kumquats, zested & juiced
4 Sage Mountain Farm oranges, zested & juiced**
2 Sage Mountain Farm Meyer lemons, zested & juiced
1 cup granulated sugar (substitute with Sage Mountain Farm raw honey for healthier version)
2 eggs + 3 egg yolks
8 tablespoons unsalted grass-fed butter, divided
Pinch of kosher salt
**Note: You can substitute for blood oranges, which give a lovely color to the curd too! See image for what this curd looks like when blood oranges are used.
In a medium bowl, whisk together the eggs, egg yolks, sugar, and citrus zest and juice. Pour mixture into a large saucepan over medium-low heat. Stir constantly until mixture is hot but not boiling. You will see foam as the curd cooks, this is okay. Once the foam dissipates, about 10 minutes, add in the stick of butter, one tablespoon at a time, until melted. Continue to stir curd until thickened, about 5 to 10 minutes more.
Cool completely before storing in an airtight container. The curd will keep in the fridge for up to four weeks.
This makes a lovely topping for this no bake citrus cheesecake tart, too.
About Your Recipe Blogger
Frances is a food blogger and recipe developer focused on crafting nourishing meals that use up all the ingredients in her weekly Community Supported Agriculture (CSA) farm share box. She writes a weekly Sunday blog post called “Dinner Plans” highlighting easy and delicious meal ideas based on the ingredients of the week’s CSA box. Having grown up in Southern California, Frances first began shopping the local Fresno Farmer’s Markets when she lived in the Central Valley with her family in 2013 and quickly became an advocate for supporting small and local farms as she saw the explicit connection of farm-to-table dining. She has been a proud member of Sage Mountain Farm’s CSA since April 2020 with approximately 90% of the produce Frances uses to cook meals at home coming directly from her CSA box. You can find her on Instagram (@FrancesKellar) and on her website: Cooking with Our CSA. She lives in Pomona, CA with her husband, the owner and craftsman behind Pino Grande Woodworking, and their two adorable and very active children.
For more information about cooking with your CSA:
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CSA Cooking Class 1: Tips and Tricks of a CSA
Boundless Guide: How to Get the Most from your CSA
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