I love citrus curd; it’s sharp, sweet, creamy, and adaptable for many recipes. It’s super easy to make your own homemade citrus curd, and I’m showing you how to do it. You can use this recipe to make lime curd, lemon curd, yuzu curd, and more.
Whisk all the ingredients in a saucepan over medium heat. Whisk constantly until thick enough to coat a spoon, 5-8 minutes.
Transfer to an airtight glass container and chill 2 hours minimum.
The eggs are beaten well before added in, making sure it tempers properly and the whites do not curdle.In this dairy-free version, we use the help of arrowroot powder to mimic the firmness that butter would usually provide.Store in an air tight glass container in the refrigerator for up to four weeks.It can be frozen for up to 1 year in an air tight glass container. Thaw in the refrigerator overnight and use within 3 weeks.Sometimes you get pieces of cooked egg in the curd. If that is the case, strain them out. If you don't have the pieces of egg in your curd, you do not need to strain it.