I’m sharing today’s recipe for honey lemon orange curd from Jenny McGruther’s latest book, The Nourished Kitchen: Farm-to-Table Recipes for the Traditional Foods Lifestyle.
This citrus curd has a smooth, creamy and buttery texture. The author describes the curd as “almost ethereal in texture, this dish combines the vibrant flavors of orange and lemon with the sweet softness of honey.” She uses the curd as a spread for biscuits or as a dip for berries. I’ve been enjoying it by the spoonful, but you can also use this as a frosting or a topping for cake (it’d be perfect on top of my coconut flour birthday cake or on these citrus cardamom cupcakes).
There are plenty of easy-to-make gourmet recipes like this one that are about enjoying sustainable, unprocessed, traditionally prepared food. A major theme throughout the book: where you get your food is just as, if not more, important than what you eat.
While the book is not gluten-free or dairy-free, there are many options for those of us following a gluten-free and paleo-friendly lifestyle. I recommend this book and encourage you to order a copy here.
- 1/4 cup cold unsalted butter cut into small pieces
- 1/3 cup honey
- 4 egg yolks
- 2 whole eggs
- 1/3 cup freshly squeezed orange juice
- 1/3 cup freshly squeezed lemon juice
- 2 teaspoons finely grated orange zest
- 1 teaspoon finely grated lemon zest
- Bring 2 inches of water to a simmer in the bottom of a double boiler or in a saucepan.
- In a bowl (use a heatproof bowl if you’re heating the water in a saucepan), cream the butter and honey with a wooden spoon until light and fluffy.
- Beat in the egg yolks and whole eggs. Whisk in the orange juice and lemon juice, followed by the orange zest and lemon zest, then pour the mixture into the top of the double boiler or set the bowl over the saucepan. Cook, stirring constantly, until the mixture thickens and becomes jellylike, about 5 minutes.
- Strain the curd through a fine-mesh sieve set over a bowl to remove bits of egg and citrus zest, then spoon the curd into a jar. Close the lid tightly and transfer the jar to the refrigerator, where the curd will keep for about a week.
“Reprinted with permission from The Nourished Kitchen by Jennifer McGruther (Ten Speed Press, © 2014).”
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