Recipe: Ross Sveback's citrus curd

Citrus curds

Making citrus curds is a lot easier than one would think, it's certainly cheaper and more flavorful. What do you do with it? Well, most people that have ever made a real lemon meringue pie use lemon curd for the filling. You can use any type of citrus to make curd - lemons, grapefruit, oranges, etc. It takes no less than ten minutes to make it, the hardest part is waiting for it to cool so you can enjoy it. Delicious in pies, tart fillings, with crackers, mixed with fresh whipped cream - possibilities are endless, even just enjoy with a spoon.


Peeled zest of four limes, three lemons, two oranges or one grapefruit

1/2 c. lime juice, or citrus juice of your preference

1.5 c. sugar

8 egg yolks

1/4 tsp. salt

1/4 c. (1 stick) unsalted butter - room temperature


In the bowl of a food processor fitted with the blade attachment, place the peeled lime zest and sugar. Process until zest is fine - this releases all the flavors and oils into the sugar. Place sugar/zest mixture into a 3 qt. (roughly) pot, along with the lime juice, salt and egg yolks. Use a whisk to combine and turn heat to medium - allow mixture to come to a boil, whisking occasionally - it will slightly thicken. Remove from the heat and strain the mixture to remove the zest. Add the butter, whisking that until melted. Place into a covered dish and into a refrigerator to chill, preferably overnight.