Mandarin Orange Lime Curd Recipes

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ORANGE CURD



Orange Curd image

Provided by Ina Garten

Categories     dessert

Time 20m

Yield 3 cups

Number Of Ingredients 7

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.

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

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

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

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.

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