Orange Curd
User Reviews
5
Orange Curd
Description
This orange curd recipe involves combining egg yolks, sugar, fresh orange juice, and finely grated zest in a pot over low heat. Constant stirring with a silicone whisk while gently heating prevents scrambling and encourages thickening until the curd becomes creamy and coats the back of a wooden spoon.
After removing from heat, butter chunks are vigorously whisked in to add shine and smoothness, creating a rich spread with bright citrus flavor and silky texture. The curd is cooled with plastic wrap touching its surface to prevent a skin from forming, then refrigerated until thickened further.
This curd can be served as a topping for toast, scones, or desserts needing a citrusy creamy element. Using finely grated zest and strained juice ensures a smooth final product without bits of peel or pulp.
Key points include stirring constantly on low heat without boiling, watching for temperature or visual cues to avoid curdling, and patience as it thickens while cooling.
Ingredients
- 4 egg medium, yolks
- 140 g sugar
- 120 ml orange juice strained, fresh
- 1+½ teaspoon orange finely grated, fresh zest
- 100 g butter cut into chunks, if unsalted, add a pinch of salt
Instructions
- Place the egg yolks, sugar, orange zest and juice, into a medium pot over low heat.
- Use a silicone whisk to whisk all ingredients until blended. Continue to constantly whisk gently until curds form. Cook and whisk for about 10 minutes, until the mixture becomes creamy, velvety, and thick.
- Remove the pan from the heat. Add the butter chunks into the mixture and whisk vigorously until you have a creamy and shiny orange curd.
- Pour the curd into a jar or bowl and cover with plastic wrap, making sure it touches the surface of the cream (otherwise, as the curd cools down and gets in contact with air, it will form a thin crust over the surface).
- As it cools, the curd becomes thicker. Once it's completely cool, you can refrigerate until ready to use.
Notes
- Use a fine zester or peeled zest finely minced to avoid texture in the curd.
- Strain orange juice to remove pulp for smoothness.
- Keep stirring constantly on low heat to prevent scrambling.
- Do not boil; cook until thickened, about 10 minutes, or when coating spoon.
- Curd thickens more upon cooling.
- Straining after cooking is optional if zest is finely grated.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 130 kcal
% Daily Value*
| Calories | 130kcal | 7% |
| Carbohydrates | 13g | 4% |
| Protein | 1g | 2% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 83mg | 28% |
| Sodium | 63mg | 3% |
| Potassium | 31mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 13g | 26% |
| Vitamin A | 319IU | 6% |
| Vitamin C | 6mg | 7% |
| Calcium | 12mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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