Why orange curd is a favourite
This recipe is ideal for using up fresh citrus fruits in your fruit bowl. Making your own orange curd provides a lovely balance of sweetness and acidity. It is a versatile preserve that adds a professional touch to your baking. You can enjoy it for breakfast or as a quick snack on a scone.
Follow these 4 steps for orange curd
Prepare ingredients: Zest and juice the oranges and the lemon into a heatproof bowl. Add the sugar and the butter cut into small cubes. Place the bowl over a pan of gently simmering water. Ensure the bottom of the bowl does not touch the water.
Melt and mix: Stir the mixture occasionally until the butter has completely melted and the sugar has dissolved. Lightly whisk the eggs in a separate small bowl. Slowly pour the beaten eggs into the warm orange mixture. Whisk constantly as you pour to prevent the eggs from scrambling.
Thicken the curd: Continue to cook the orange curd over the simmering water for about ten minutes. Stir the mixture frequently with a whisk or a wooden spoon. The curd is ready when it is thick enough to coat the back of a spoon. It will thicken further as it cools down.
Strain and store: Remove the bowl from the heat carefully. Pour the mixture through a fine sieve into a clean jug to remove any zest or small egg bits. Pour the finished orange curd into a warm sterilised jar and seal it. Let it cool completely before putting it in the fridge.
Extra tips for orange curd
Use fresh oranges for the best citrus flavour in your orange curd. If the mixture seems to be taking a long time to thicken, check that the water in the saucepan is at a steady simmer. Do not let the water boil too hard or the eggs might cook too quickly. Always use a clean and dry whisk to keep the texture smooth. You can use blood oranges if you want a deeper colour and a slightly different taste.
Straining the mixture at the end ensures a silky finish without any lumps of zest. The orange curd will stay fresh in the fridge for up to two weeks. Always keep the jar sealed tightly when you are not using it.
You can also try these recipes:
pasta with tuna and garlic,
chateaubriand or
meatloaf with bacon.
