I’ve already posted about making lemon curd and I’m promised to find out if I could use the same recipe to make orange curd. Well yes you can – almost anyway. I have highlighted in red the differences. You need to compensate for the size of the lemons as oranges are much bigger.
I used three medium sized juicy oranges and it was maybe a little too much liquid and took over twice as long to thicken.
Difficulty – Easy
3 medium sized oranges or 2 large oranges plus all their zest
200 grams caster sugar
100 grams butter
3 free range eggs and 1 additional egg yolk
1. Add the orange juice, sugar, butter and zest into a heatproof bowl over a pan of simmering water. Taking care not to let the water touch the bottom of the bowl (this would be too hot).
2. You don’t need to continuously stir, just keep an eye on it and stir occasionally until the butter has melted.
3. Now lightly whisk the eggs and extra yolk and add to the mixture.
4. Continue to cook and stir occasionally for about 20 minutes over a medium heat, until the mixture is nice and thick and covers the back of a spoon.
5. Remove from the heat and leave to cool, stirring occasionally.
6. Pour into a sterilised jar and store in the fridge.
I baked some forced rhubarb muffins filled with orange curd – delicious! I will share those with you soon.
Now I’m thinking what would lime curd taste like …