Mixed Citrus Curd
Makes 2 cups
1 each orange, tangerine,clementine, lemon (I used a navel orange and honey tangerine)
1 heaping tbs zest from the fruits
1/2 cup juice (mixed from each fruit)
6 extra large or large egg yolks
4 oz unsalted butter cut into pieces (1 stick)
1 1/2 cup sugar
pinch of salt
1 tsp orange zest (added after its cooked)
Zest the fruit and set aside a heaping tbs of mixed zest, juice the fruit mix together and set aside 1/2 cup. In mixing bowl add the egg yolks, sugar and a pinch of salt. Beat with hand held mixer until creamy and light. Whisk in the juice and zest and pour into sauce pan. Cook at medium low heat stirring constantly until the sugar has melted and it’s hot to the touch. Now add the butter on piece at a time stirring constantly until the butter is melted. Place thermometer in and continue cooking until it reaches a temperature of 175. Remove from heat.
Pour through a sieve into a bowl, add the 1 tsp orange zest stir to combine and cover with plastic that sits directly on top of the curd, allow to come to room temperature then refrigerate overnight.