Seattle Sunset Curd – a delicious recipe with lemons, orange, caster sugar, unsalted butter, eggs, egg yolks. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Wash the lemons and orange and zest the rind. Place zest into a large bowl that will be placed over a double boiler.
2
Juice the lemons and orange and pour through a fine sieve into the bowl.
3
Add the sugar and butter and place over the pan on a gentle simmer. Stir until butter has melted and sugar has dissolved.
4
Beat the eggs with the yolks in a separate bowl. Press through a sieve with a spatula into the bowl over the heat. Whisk until combined.
5
Stir the mixture constantly over the heat until it thickens and lightly coats the back of a wooden spoon.
6
Remove the pan from the heat and pour the curd into small, warmed, sterilzed jars. Store in a cool place, ideally the refrigerator. Best if used within 3 months.
564
kcal
Calories
33
g
Fat
59
g
Carbs
14
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 2 Meyer's lemons, 1 blood orange, 1 cup caster sugar, 8 tablespoons unsalted butter, and more.
Yes, Seattle Sunset Curd falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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