An easy recipe for orange curd – smooth, soft and pleasantly sweet.
Orange curd is wonderful on desserts, on a bowl of yoghurt or on a bread roll with cheese.
It is very simple to make and keeps well in the fridge for 8-10 days.
This orange curd is soft and creamy, with a gentle sweetness, and not too thick. If you prefer it thicker, let it cook down a little longer, or add an extra egg or egg yolk.
Orange curd thickens further as it cools, and you can always choose to cook it down a little more if you want it thicker.
Orange curd
A recipe for fresh, sweet orange curd.
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Ingredients
- 150 ml freshly squeezed orange juice (about 3 oranges)
- 2-3 tbsp finely grated orange zest – zest of 1 1/2 oranges
- 75 g caster sugar
- 1 egg
- 3 egg yolks
- 50 g butter, cut into cubes
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Method
- Blitz the sugar and orange zest in a mini chopper until the zest and sugar are well combined.*You can skip this step, as the orange curd is sieved after cooking anyway – but blitzing the zest with the sugar first releases even more flavour and aroma.
- Put the egg, egg yolks, orange juice, orange zest and sugar in a saucepan and heat over a low to medium heat, whisking constantly.
- Once the orange curd begins to warm through, stir in the butter a little at a time, still stirring constantly.
- Turn the heat down to low and keep whisking the orange curd until it thickens – this takes about 10-12 minutes.*Keep it below 80°C. If it gets any hotter, the eggs will set like scrambled eggs, so use a thermometer if you are in any doubt.
- Once the curd has thickened slightly – remember it will thicken further once it is in the fridge – pour it through a fine-mesh sieve into a scalded (sterilised) jam jar.*If you want your orange curd firmer, let it thicken a little more in the pan.
- Store the orange curd in the fridge in a tightly sealed jar, where it keeps well for 8-10 days.
Nutrition
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