The Queen’s Citrus Curd

As always, please read the whole recipe before starting or suffer the catastrophic kitchen consequences.

1 Cup sugar or sugar substitute

6T unsalted organic butter

8 T fresh citrus juice

3 T citrus zest

1/4 tsp cardamom, ginger or mace (at festival it is either cardamom with lime or lemon; and occasionally ginger with lemon)


The following equipment is critical to create a perfect curd: a double boiler, a whisk, small grater, a juicer, and a 1 cup size wire mesh strainer, a second person to hold strainer while you whisk and pour. The recipe and process are simple, but like much simple science the timing, temperature and methods are very exact. The uncurling and binding of the protein chains of the white’s in the egg will occur to quickly in relation to the emulsion of the lemon and butter by the yolks and the consistency will not be pleasing nor the flavor correct if the eggs are not first whipped just till frothy and then poured through the strainer. Also fresh zest must be used as the pectin in the peel is another critical element of the consistency of curd, especially it artificial sugars such as Splenda or Truvia (the ones that say “good for baking” cup for cup only please) are used. Also butter must be unsalted; and organic is better in all ingredients but not necessary to make the recipe work.

Put water in the bottom and place double boiler on to begin heating. Measure out 1 cup sugar or sugar substitute and juice 8 T of fresh citrus juice-lime, lemon or orange or any combination of the three. Orange is too sweet for my palate if used alone, I find that orange does well halved with lemon juice.

Whisk 3 eggs in a pourable container just until a slightly frothy yellow color and whites  are thoroughly mixed.

Place 6 T (a bit less than one stick) of unsalted, organic butter in top of double boiler and let it begin melting.

Scrap just the colored portion of rind from either lemon, lime or orange to make 3 T (do not pack it down). (After many skinned knuckles I highly recommend Pampered Chef’s Microplane Adjustable Grater for all your grating needs) Add to pan once butter is almost melted along with juice, spice and sugar.

Stir until all sugar and spice is dissolved. Whisk briskly while pouring egg through strainer. Keep whisking until it starts to thicken and switch back to a wooden spoon. Keep stirring until you can make “roads” with the wooden spoon. Pour immediately into glass canning jars pre-heated to avoid shock. (to preheat a jar, fill with hot water and dump it all out just before filling). Add cap and let cool in fridge. Voila, perfect curd!