Lemon and Mandarin Curd so irresistible

Lemon Curd is so delicious  have you tried Lemon and Mandarin curd?  Brings new flavours into the curd and makes even more delicious!

Wont take too long to whip it up. 

You'll need some sterilised jars.  Here i used lots of baby food jars i'd kept and gave the curd out as party favours at my daughters first birthday party.  You can use larger jars no problem.  Placing some wax paper over the jar before the lid goes on will help prevent the acid from the fruit eating at the lid.

Lemon and Mandarin Curd

Ingredients

8 Mandarins, try and find firm ones.

4 Lemons. Flesh only finely chopped.

400g Castor Sugar

4 Eggs lightly whisked.

125gm Butter

3 extra Egg Yolks can be lightly whisked with the other eggs

Method

• You need to Zest the eight Mandarins.  Yes zesting a Mandarin is a little tricky, zest them before you juice them. If you are struggling you can use lemon zest instead.

• To juice the mandarins just cut them in half like you would an orange.

• You need the flesh of 4 lemons.  Best way i have found is to cut in half, run a knife around the inside and scoop it out.  Remove as much of the pith as you can and finely chop.

• Now in a Saucepan on the stove place in all the Mandarin zest, Mandarin juice and the flesh of the Lemon.

• Add the butter into the saucepan and stir over medium heat till butter has melted.

• Remove from heat and pour into a heat proof bowl.

• Put the heat proof bowl on the stove over a saucepan of simmering water.  Don't let the bowl touch the water. Its important to keep the temperature constant and not too hot.

• Now pour the eggs and extra egg yolks in a sieve and gently push them through into the heatproof bowl using the back of a fork into the bowl of citrus and butter. Stir constantly till its well combined.

• Make sure the temperature is constant and not too hot, it will curdle if it gets too hot. You'll need to frequently stir and cook for about an hour.  

The curd is ready when it coats the back of a spoon.  Ladle into sterilised jars and leave to cool at room temperature.

Will keep in fridge for a couple of months.

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