CITRUS CURD

Citrus Butter/Curd

Based on my penchant for all things lemon, this was an attempt to branch out to some of my other faves; citrus in general. I had a bowl full of tangelos, oranges, limes and lemons, just begging to show up in a stunning recipe. I subsequently used this curd through some whipped cream and drizzled on top of a sponge sandwich…gave a couple of jars away and of course slathered the rest on brioche toast…another fave. Is it any wonder I resemble the cuddly 50′s housewife? Give me an apron and a day in the kitchen, Happy. As. Larry. Whoever that is!

NEED:

220g sugar

zest of 2 lemons, 1 lime and 1 orange

240g butter, cubed

300g mixed citrus juice of choice

4 eggs

DO:

Place sugar with zests into Thermomix bowl and mill for 10 seconds on speed 10.

Add butter and chop for 5 seconds on speed 7.

Insert Butterfly and add remaining ingredients. Cook for 10 minutes at 80°C on speed 4.

Remove Butterfly and cook a further minute at 90°C on speed 6.

Pour into sterilised jars and seal.

This makes a great tart filling, make a quick vanilla bean pastry, blind bake mini tartlets, and just before serving, dollop in cold citrus curd. Stir through whipped cream, fresh raspberries and cubes of sponge cake for a quick dessert, serve over vanilla ice cream as an elegant topping or as mentioned, it is fantastic on brioche toast, French toast or even brioche French toast….can you imagine?