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Oregon Grape and Lemon Curd

Oregon Grape and Lemon Curd is a modern American recipe for a classic method of preparing lemon curd that's flavoured and coloured with Mahonia (Oregon grapes). The full recipe is presented here and I hope you enjoy this classic American version of: Oregon Grape and Lemon Curd.

prep time

20 minutes

cook time

25 minutes

Total Time:

45 minutes

Additional Time:

(+over-night draining)

Makes:

750ml

Rating: 4.5 star rating

Tags : USA Recipes


Ingredients:

250ml (1 cup) Oregon Grape puree
125ml (1/2 cup) lemon juice
2 tbsp finely-grated lemon zest
300g raw organic cane sugar
6 eggs
8 tbsp butter, diced

Method:

To create the Oregon grape purée, place 300ml of Oregon Grape berries into a blender or food processor and pulse a couple times until juices start to release. Do not over purée or you will chop the seeds and the purée will be bitter.

Combine the berry puree, lemon juice, lemon zest, sugar and eggs into a heavy-based saucepan. Place over medium heat and, whilst whisking constantly, cook the mixture until it thickens (coats back of a spoon and whisk leaves traces in curd).

Take off the heat and pass through a fine-meshed sieve into a bowl (discard the solids). Whisk the butter into hot curd until well combined.

Place a sheet clingfilm (plastic wrap) or greaseproof paper directly on top of curd and chill until cold. Serve within one week or freeze.