Orange curd

A recipe for fresh, sweet orange curd.

Course Breakfast, Dessert, Side dish

Cuisine Danish, English

Nøgleord Curd

Total Time 20

Servings servings

Calories 125kcal

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.