Mandarin Curd
This easy 3 ingredient mandarin curd recipe takes less than 10 minutes to make. Enjoy on toast, yogurt, pancakes, and scones.
Ingredients
- 60ml (¼ c) mandarin juice approx 2 mandarins worth
- 2 mandarins zested
- 1 tablespoon (15g) granulated sugar *
- 1 egg size large
Instructions
- Place a pan of water on the stove, about a third full, and bring to a simmer.
- Whisk all the ingredients together in a heatproof bowl with a balloon whisk.
- Place the heat proof bowl over the pan of simmering water and keep whisking until the curd has thickened and has lightened in colour (this takes around 7-10 minutes).
- Remove from heat, tip the curd into a serving bowl and leave to cool.
- Once cool, cover and place in fridge until ready to serve.
- Store in the fridge, covered, for up to 3 days.
Notes
*This is a sweet-sour curd, it tastes sweet at first but you are left with a slightly sour taste afterwards. We as a family love this, but if you prefer something sweeter, then add another 3 tsp/15g sugar.
This is a runny curd, ideal for drizzling over hot toast; but not the best for putting inbetween biscuits.
For a smooth silky curd, pass it through a sieve once cooked, to remove the pieces of mandarin zest.
Mandarins – Look for mandarins that are firm and heavy, and that are a bright orange colour.
White sugar – I use granulated sugar and find the sugar granules dissolve perfectly fine, however you can use caster sugar (superfine sugar) if you prefer.
Egg – a size large egg. I use the whole egg in this recipe, using just yolks will give a richer curd, but in this particular curd recipe I don’t think you notice it, and it saves wondering what to do with 1 egg white.
Nutrition
Calories: 42kcalCarbohydrates: 7gProtein: 2gFat: 1gSaturated Fat: 1gTrans Fat: 1gCholesterol: 41mgSodium: 17mgPotassium: 88mgFiber: 1gSugar: 5gVitamin A: 359IUVitamin C: 12mgCalcium: 22mgIron: 1mg
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