Recipe: Winter Citrus Curd from Scratch


Did anyone else out there spend two hours grocery shopping yesterday, only to discover when you got home that you probably need just one more thing for the holiday meal? Here’s hoping I am the only one who realized I need one more sweet to round out my Christmas morning. What’s a girl to do? Well, I pulled out this recipe from Jackson Whole Grocer I saved a few weeks ago and plan to whip up this winter citrus curd. Citrus curds made are wonderful fillings for cakes, toppings for tarts, or spreads for scones and toast. You can even make this quickly today and gift to guests in small jars tied with a ribbon.

Jackson Whole Grocer's Winter Citrus Curd


  • 3/4 cup fresh lemon or lime juice
  • 1 cup sugar
  • 3 large eggs
  • 3 large egg yolks
  • 1/4 cup chilled, unsalted butter cut into 12 equal pieces


  • Whisk first four ingredients in a medium metal bowl. Set over simmering water in a double boiler (do not allow bottom of bowl to touch the water). Whisk constantly until thickened and thermometer registers 165 F. Remove pan from double boiler and whisk in butter. Strain and cool. Press plastic wrap directly over curd and refrigerate overnight.

About Author

Also originally from the South, Cara Rank discovered cooking was a creative outlet that helped her relax after long days writing magazine and newspaper articles during the past eight years in Jackson. Really, she just missed Southern food. A lot. During a 12-year career as a journalist, Cara has won numerous awards for her work and has written about everything from rodeo queens to Dolly Parton tomatoes. She spends her weekends making jars of pickles and jam and amazing dinners for friends. She loves shishito peppers, Chicago-style hot dogs and elderflower-spiked cocktails.

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