Desserts & Baking

Citrus curd

Makes approximately 1 cup
5 minutes
10 minutes
Wine/Spirit Pairing
Cederberg Bukettraube 2007

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  • 250 g sugar
  • 90 g organic butter
  • 3 organic eggs, lightly beaten
  • ½ cup lime, orange, naartjie or grapefruit juice, or a combination thereof
  • grated rind of any citrus fruit
  • pinch of salt

Place all the ingredients in the top of a double boiler over simmering water. Stir, using a wooden spoon, until thick – the mixture should coat the back of a spoon. Allow to cool.
Cook’s tip: Serve the curd in hollowed-out citrus halves that have been dipped in sugar and caramelised under the grill or with a blowtorch. Serve with fresh fruit or scones, or spread on toast.
Per serving: 868.8kJ, 2.1g protein, 9.1g fat, 30.4g carbs

Maranda Engelbrecht

Recipe by: Maranda Engelbrecht

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