Description
This delicious orange curd is perfect for spreading on toast, biscuits, or using as a filling for cupcakes and cakes.
Ingredients
Scale
- 2 and 1/2 large oranges, zested
- 3/4 cup + 1 tbsp orange juice, freshly squeezed (194 grams)
- 2 tbsp lemon juice, freshly squeezed (30 grams)
- 2/3 cup granulated sugar (140 grams)
- 2 large egg yolks, at room temperature
- 2 large whole eggs, at room temperature
- pinch of salt
- 1/2 tsp vanilla extract
- 6 tbsp salted butter, at room temperature & cubed (85 grams)
Instructions
- Rub Zest into Sugar: Add the granulated sugar to a medium saucepan (ideally ceramic, not metal), but do not place it on the heat yet. Zest your two & 1/2 large oranges. Add the zest to the granulated sugar and then rub it in well with clean hands, until you have something resembling a wet, sandy mixture. Set aside.
- Prep: Juice your oranges. Juice your lemon. Be sure to strain the juices before adding them to the pot in the next step – not now – to remove any pulp or seeds. Place the room temperature cubed butter nearby. Place a fine mesh sieve over a medium bowl and keep nearby. Get out your instant read thermometer.
- Cook the Curd: Add the orange juice, 2 tbsp of lemon juice, two egg yolks, two whole eggs, and a pinch of salt to the pot with the sugar mixture. Whisk well to combine everything, and then cook over low heat, whisking the entire time, for 14-18 minutes. The temperature on a candy thermometer should reach 180 ℉ to 190 ℉ (or 82 to 88 ℃) for a slightly thinner curd, or 195 ℉ to 200 ℉ (or 91 ℃ to 93 ℃) for a slightly thicker curd (ideal for filling cakes & cupcakes). The first 8-10 minutes it will seem like nothing is happening, and the curd will just barely start to thicken. Be patient! Don’t be tempted to crank the heat up or you’ll scramble the eggs. When the curd is ready, it’ll coat the back of a wooden spoon, and hold a path when you drag your finger through the coating on the spoon.
- Strain & Add Butter: When the curd is ready, immediately pour it into the sieve that you placed over a bowl. Use a spatula to press the curd through the sieve – this will remove any tiny egg bits that cooked during the process (this is totally normal). Scrape the under side of the sieve to get all the orange curd into the bowl. Add the butter to the curd in the bowl, and stir vigorously until the butter is completely melted into the curd. Stir in the vanilla last.
- Serve & Store: Let the curd cool to room temperature, then transfer to an airtight jar or container with a secure lid. Store in the fridge for 1-2 weeks. Spread on toast or biscuits, pour it over ice cream, or use it as a cupcake or cake filling. Cupcake recipe coming soon!
Notes
- This curd can be used in various desserts, so don’t hesitate to get creative with it.
- Make sure to keep an eye on the temperature while cooking to avoid scrambling the eggs.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 tbsp
- Calories: 100
- Sugar: 10g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 70mg