Orange Curd
Citrusy custard made with fresh oranges and eggs.
Servings 1.5 Cups
Ingredients
- 1/2 Cup Sugar (100g)
- Zest of two oranges
- 3 Large Eggs, at room temperature
- 2 Large Egg yolks, at room temperature
- 3/4 Cups Fresh orange juice (180ml)
- 2 Tablespoons Fresh lemon juice (30ml)
- 1/2 Cup Unsalted butter cut into 1/4-inch pieces (113g)
Instructions
- In a medium bowl, rub the orange zest with the sugar.
- Place the sugar in a medium saucepan and mix in the eggs, egg yolks, and juices.
- Cook over medium-low heat while constantly stirring until the mixture is thickened and coats the back of a spoon.
- Remove from the heat, and run the curd through a sieve over a bowl.
- Add the pieces of butter and gently stir until completely melted.
- Allow the curd to cool to room temperature, then refrigerate until set.
Notes
- Refrigerate for up to five days, or freeze for up to eight weeks. When ready to use, refrigerate over night.
- Avoid using store-bought orange juice. Use fresh oranges for the best fresh orange flavor.
- Use a rubber spatula or a wooden spoon to stir as you cook.
- Whisk constantly while cooking to prevent the eggs from scrambling. If this is your first time making homemade citrus curd, use a double boiler to ensure the best results.