Orange Curd

Name: Orange Curd
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 jam jars
Ingredients: 3 organic eggs; 3 egg yolks; 100 g (3.5oz/ ½ cup) caster sugar (superfine); 250 ml (1 cup) squeezed fresh orange juice; 2 tablespoon orange zest; 125 g (4.5oz/ ½ cup) butter, unsalted

User Reviews

5.0

3 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings
2 jam jars
Calories
161 kcal
Course
Condiments
Cuisine
British

Orange Curd

Iris Warren

Report

Deliciously creamy orange curd. Easy, foolproof recipe that thickens naturally with a custard of egg yolks. Makes great holiday gifts, is a great crêpe filling recipe and the best topping for more pancakes, brioche, toast or cake.

Share:

I Made This!

Be the first!

Print

4 people printed this

Save this

Be the first!

Ingredients

Servings

3 organic eggs
3 egg yolks organic
100 g (3.5oz/ ½ cup) caster sugar (superfine)
250 ml (1 cup) squeezed fresh orange juice (from 2-3 oranges)
2 tablespoon orange zest from one unwaxed orange
125 g (4.5oz/ ½ cup) butter, unsalted

Add to Shopping List

Instructions

In a saucepan, whisk the eggs, yolks, orange juice, zest and sugar until well combined using a balloon whisk. Add the butter and place on a gentle low-medium heat, paying attention never to boil. If you're worried about curdling (which shouldn't happen), then set the bowl over a saucepan of simmering water (bain marie), making sure the bowl doesn't touch the water.
As soon as the butter starts to melt, whisk the mixture continuously for about 15 minutes. Don't worry if it's not thickening at first. It will start to thicken naturally after about 12 minutes. Tip: the orange curd should be the consistency of custard. Don't worry if it doesn't look as thick; the curd continues to thicken in the jars as it chills in the fridge. If you prefer curd without the zest, sieve out the zest at this point.
Pour the orange curd into squeaky clean, sterilised jars and seal straight away.
Once completely cool, chill to complete the thickening process in the fridge.

Notes

Storage: Store in the fridge and enjoy within 2 months.
tore in the fridge and enjoy within 2 months.
Foolproof Recipe: this recipe method of heating over a bain-marie (double boiler) ensures that the eggs in the curd won't scramble or curdle - and no need for a thermometre! However, it is just as easy to heat directly in a saucepan over a gentle heat.
Measures: Like all my recipes, please weigh out ingredients (especially the amount of squeezed orange juice) in grams and ml. I have added ounces and cups as an approximate guide.
160 calories for 2 generous portions.