Smooth, creamy and taking all of 15 minutes, this orange curd recipe is so easy you'll make it again and again. Find all the tips and tricks and my simple method for making perfect fruit curds here, plus more flavours to swoon over.
Ingredients
MAKES ABOUT 1 ⅓ CUPS
- 2 large eggs
- 2 egg yolks
- 150 g caster sugar (superfine sugar) (¾ cup / 5.3oz)
- 1 cup fresh orange juice (250ml) (notes)
- 1 tablespoon orange zest
- 130 g unsalted butter, cubed and cold (4 ½oz)
For best results, always weigh ingredients where a weight is provided
Equipment
- heavy based saucepan
- Fine mesh strainer
- whisk and spatula
- preserving jars
Instructions
- Pour the orange juice into a heavy based saucepan and bring to a simmer over low-medium heat. Let it simmer for 6-8 minutes until it has reduced to half a cup. (See notes if you want to skip this step)
- Take the juice away from the heat and add the sugar, zest then eggs and egg yolks, - in that order. Whisk really well until everything is combined. Place it back over low heat and stir with a spatula until the sugar has dissolved.
- Add the cold butter a couple of pieces at a time, whisking until each addition is melted and incorporated before adding the next.
- Continue cooking the mixture for 4-5 minutes until it is thickened and coats the back of a spoon or leaves a thick coating on the side of the pan when you tilt it. If you use a thermometer, the temperature should be 75C / 167F.
- Strain the mixture through a fine-mesh sieve just incase there are any little bits of cooked egg. This will also strain out the orange zest which has alreayd done it's job.
- Let it cool in the pan for 15 minutes, then pour into sterilised preserving jars and store in the fridge.
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Notes
- Yield: This recipe makes approximately 1 ⅓ cups of curd.
- You can use regular orange juice or blood orange juice like I've used here. You can even use tangerines or mandarines.
- If you prefer to skip step one, only use ½ cup of juice. Keep in mind the flavour won't be quite as intense.
- This curd will keep for up to 3 weeks in the fridge, unopened. Once opened, use within a week. It also freezes well.
- For more tartness, swap one tablespoon of orange juice for lemon juice.
- To sterilise the jars, boil them in a saucepan of boiling water for 10 minutes then set aside to drain, dry and cool. The second way is to wash the jars well with soapy water, rinse and then place them in an oven at 120C / 250F for 10 minutes. Let them cool a little before use.
- If you would like to make this curd dairy-free, swap the butter for a vegetable-based spread.
- You can also use regular oranges, lemons, limes or grapefruit.
- You'll want 3 blood oranges or 2 large regular oranges.
- Nutrition details are approximate only and based on a tablespoon per serve.
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Nutrition information is approximate only and derived from an online calculator. The brands you use and any changes you make may cause variations.
