How to Make Easy Orange Curd
Lean how to make homemade orange curd, that is tangy and creamy in taste …. It’s way better than anything you will buy in the shops! And it only has 4 ingredients too.
Ingredients
- 1.5 tbsp Orange Zest use a fine zest grater and grate this before you squeeze the juice.
- 1 large Orange Juice
- 4 large Egg Yokes Just the yokes
- 135 g Granulated Sugar
Instructions
- Start by placing your sugar and zest in your food mixer and give these a blitz, this will help to infuse your sugar with the oils from the zest which will enhance the overall flavour of your orange curd.
- Next pop your egg yokes and sugar into your saucepan and give them a quick whisk.
- Then add your orange juice and whisk again.
- Now its time to add some heat, but make sure you keep it on low as if you cook this on a heat that is too high you will scramble the eggs within it.
- Make sure you keep whisking your mixture all the time its cooking as this will stop the mixture from clumping. Keep whisking until your mixture starts to thicken, you will see and feel this happening.
- When you think your mixture has thickened enough, dip your wooden spoon or spatula in the curd and if it stays on the spatula, give it a couple of seconds to cool then run your finger through the middle and if the lines don’t merge back together its ready. If you think it could do with a bit longer just keep whisking on a low heat and repeat the spoon test. Mine took 7-8 minutes.
- Once you are happy your orange curd has thickened nicely, switch off the heat and add your butter. Keep whisking your mixture until the butter has fully dissolved.
- Strain the mixture through your sieve into a bowl or jug, I find a jug easier. This is to remove any lumps and the zest, as curd is best enjoyed nice and smooth.
- As soon as you have strained the curd you can add this to your sterilised jar but leave the lid off to cool. Once fully cooled add the lid on, and pop this into your fridge.
Video
Notes
Place cling film of a plastic covering over your curd while cooling to prevent a film from developing on the top.
Your orange curd will set properly once it’s been in the fridge for a couple of hours.