If you’re a fan of lemon curd or if you’ve never made your own curd, this is the recipe to try. Like any fruit curd, this orange curd can for a surprise filling inside cupcakes, combined with buttercream to make an orange buttercream to frost chocolate cakes, to spread on top of scones or even just to drizzle on top of ice-cream!
The first time I made curd, I followed a recipe that suggested using a double boiler, which is basically a heat-proof bowl on top of a saucepot of water. One good thing about using this method is that you’re far less likely to curdle the eggs and have a breakfast of scrambled eggs in your curd, however I find this method really ineffective (patience isn’t a virtue that I have acquired yet). As long as you pass it through a sieve, everything will be fine (don’t try to push all the lumps through the sieve or you’ll defeat the purpose!)
If you don’t mind being unhealthy, I really would recommend eating this by the spoonful.
Hope you enjoy this recipe x !
A luscious and tangy curd that's so versatile to use on its own or for other goodies!
- 2 large egg yolks
- 75g caster sugar
- Zest & juice of 1 large orange
- 20g cold butter
- In a saucepan, whisk together the egg yolks and caster sugar until pale and smooth. Add in the juice and zest of the orange and whisk till combined.
- Heat the mixture on a low heat whilst stirring constantly to prevent the egg from scrambling. Switch to a wooden spoon and cook until the curd is thick enough to coat the back of a wooden spoon.
- Take the saucepan off the heat and allow it to cool slightly. Add in your cold cubed and stir until the curd is thick and smooth.
- Transfer the curd to a sterilised jar and store in the fridge.