This citrus curd is a great filling for all types of cakes. I love this one in a wedding cake that I make that uses poppy seeds, lemon, lime and orange zest in the batter. If you use a cream cheese frosting, it's just about perfect. You can also serve it with fresh British scones.

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Recipe Summary

prep:
20 mins
cook:
10 mins
additional:
2 hrs
total:
2 hrs 30 mins
Servings:
12
Yield:
2 cups
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place sugar, butter, eggs, juices, zests, and salt in a 2-quart saucepan over medium heat. Cook, whisking constantly, until curd starts to bubble and thicken, and can coat the back of a wooden spoon, 8 to 10 minutes. Remove from heat and pour into a bowl. Place a piece of plastic wrap over the surface to prevent a skin from forming.

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  • Refrigerate curd until set, 2 to 3 hours.

Nutrition Facts

142 calories; protein 1.8g; carbohydrates 14.8g; fat 8.9g; cholesterol 66.8mg; sodium 44.7mg. Full Nutrition
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