Orange curd
Indulge in the delightful tang of homemade orange curd with this simple recipe. Made with fresh orange juice, zest, sugar, egg yolks, and creamy butter, this citrus spread is perfect for filling pastries, topping desserts, or spreading on toast. Prep and cook time is quick and easy, allowing you to relish the vibrant flavor in no time.
- 05 Mar 2025
- Cook time 10 min
- Prep time 10 min
- 4 Servings
- 5 Ingredients
Orange curd is a delicious and versatile spread made from fresh oranges. It can be used as a filling for cakes, a topping for scones, or even spread on toast. With its vibrant citrus flavor and smooth, creamy texture, orange curd is a delightful addition to a variety of desserts and breakfast treats. Let's explore how to make this delightful recipe step-by-step.
Ingredients:
Instructions:
- Take out a medium-sized saucepan and a heatproof bowl.
- Fill the saucepan with 1-2 inches of water and bring to a gentle simmer.
- Set up a double boiler by placing the heatproof bowl over the simmering water, ensuring the bottom of the bowl doesn’t touch the water.
- In the heatproof bowl, whisk together the egg yolks, granulated sugar, and orange zest until smooth and well combined.
- Gradually add the orange juice, continuing to whisk until the mixture is thoroughly incorporated.
- Place the bowl over the simmering water and cook the mixture, stirring constantly with a wooden spoon or heatproof spatula.
- Continue to stir for 10-15 minutes, or until the mixture thickens and coats the back of the spoon. The curd should reach a temperature of about 170°F (77°C).
- Remove the bowl from the heat.
- Add the cubed butter a few pieces at a time, stirring until each addition is fully melted and incorporated before adding the next.
- For a smoother curd, you can strain the mixture through a fine-mesh sieve into a clean bowl to remove any bits of zest and solids. Use a spatula to help push the curd through the sieve.
- Allow the orange curd to cool to room temperature, then transfer it to a clean, airtight container.
- Refrigerate the curd for at least 2 hours to fully set. The curd will thicken further as it chills.
Tips:
- Use freshly squeezed orange juice for the best flavor.
- Zest the oranges before juicing them to make the process easier.
- Keep the heat on medium-low to prevent the eggs from curdling.
- Stir continuously while cooking to ensure a smooth and creamy curd.
- For a richer flavor, you can use unsalted butter.
Making orange curd at home is a simple and rewarding process that results in a deliciously tangy and sweet spread. With fresh ingredients and a little patience, you can create a versatile treat that complements a variety of dishes. Enjoy your homemade orange curd on cakes, pastries, or simply with a slice of toast.
| Nutrition Facts | |
|---|---|
| Serving Size | 140 grams |
| Energy | |
| Calories 430kcal | 22% |
| Protein | |
| Protein 2.08g | 1% |
| Carbohydrates | |
| Carbohydrates 50g | 14% |
| Fiber 0.17g | 0% |
| Sugar 50g | 48% |
| Fat | |
| Fat 24g | 30% |
| Saturated 13g | 45% |
| Cholesterol 160mg | - |
| Vitamins | |
| Vitamin A 240ug | 27% |
| Choline 80mg | 14% |
| Vitamin B1 0.06mg | 5% |
| Vitamin B2 0.07mg | 5% |
| Vitamin B3 0.02mg | 0% |
| Vitamin B6 0.05mg | 3% |
| Vitamin B9 30ug | 8% |
| Vitamin B12 0.17ug | 7% |
| Vitamin C 18mg | 19% |
| Vitamin E 0.59mg | 4% |
| Vitamin K 1.98ug | 2% |
| Minerals | |
| Calcium, Ca 22mg | 2% |
| Copper, Cu 0.03mg | 3% |
| Iron, Fe 0.31mg | 3% |
| Magnesium, Mg 7mg | 2% |
| Phosphorus, P 50mg | 4% |
| Potassium, K 120mg | 4% |
| Selenium, Se 5ug | 9% |
| Sodium, Na 7mg | 0% |
| Zinc, Zn 0.24mg | 2% |
| Water | |
| Water 60g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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