Satsuma Curd

  • Yield : 2 1/2 cups
  • Cook Time : 15m
  • Ready In : 15m
Average Member Rating

forkforkforkforkfork (0 / 5)

0 5 0
Rate this recipe

fork fork fork fork fork

0 People rated this recipe

Related Recipes:
  • Veal, Pork and Porcini Bolognese Sauce

  • Peanut Butter Chocolate Pudding

  • Serrano Ham-Wrapped Figs

  • It’s All Greek to Me Sundae

  • Tortilla with Chorizo


  • 1/4 cup sugar
  • 1 tablespoon cornstarch
  • 2 teaspoons Satsuma mandarin zest plus 3/4 cup juice (from about 8 Satsumas; see Cook's Note)
  • 1/2 teaspoon kosher salt
  • 3 large egg yolks
  • 1 tablespoon unsalted butter


Step 1

In a small, heavy-bottomed pot off the stovetop, combine the sugar, cornstarch, Satsuma zest and juice, salt and egg yolks. Whisk together very well until the cornstarch is fully dissolved in the mixture and no lumps remain. Turn the heat to medium and cook, whisking continuously, until the mixture reaches a simmer and begins to thicken, 4 to 5 minutes. Cook another 1 minute, still whisking, then turn off the heat and whisk in the butter until it melts.

Step 2

Strain the mixture through a fine-mesh sieve, then cover and refrigerate until cooled and set, at least an hour. Refrigerate in an airtight container up to 2 weeks or freeze up to 2 months. Spoon the curd over yogurt or oatmeal, or spread over toast or pound cake.

Leave a Reply

Your email address will not be published. Required fields are marked *