Food & Cooking Recipes Dessert & Treats Recipes Mandarin Orange-Lime Curd Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: Kate Mathis Prep Time: 35 mins Total Time: 35 mins Yield: 6 cups Use this aromatic citrus sauce to top ice cream, or try schmearing it on toast, muffins, or scones. Ingredients 3 cups sugar 2 tablespoons finely grated mandarin-orange zest (from 9 oranges), plus 1 ½ cups fresh juice (from 13 oranges) 1 tablespoon finely grated lime zest (from 2 limes), plus ¾ cup fresh juice (from 5 limes) 18 large egg yolks ¾ teaspoon kosher salt 3 ¾ sticks cold unsalted butter, cut into small pieces Directions In a medium saucepan, whisk together sugar, both zests, and egg yolks; whisk in citrus juices and salt. Add butter; place pan over medium-high and cook, whisking constantly, until butter has melted, mixture is thick enough to coat the back of a spoon, and bubbles form around edge of pan, about 11 minutes (do not let boil). Remove pan from heat immediately. Pour curd through a fine-mesh sieve into a glass bowl. Press plastic wrap against surface of curd; refrigerate until cool. Transfer to 6 seven-ounce jars; curd can be refrigerated in jars up to 2 weeks. Rate it Print