Orange curd

Orange curd
Makes: 750 gr
Prep time:
Total time:
  • 4 oranges
  • 400 gr orange juice
  • 30 gr white sugar
  • 8 eggs
  • 80 gr butter
  1. Zest the oranges. Press the oranges and measure the amount of juice needed. If not enough, add some juice from a carton.
  2. Warm the orange juice, orange zest and white sugar until the sugar has dissolved.
  3. In a bowl, whisk the eggs. Pour in some of the warm orange juice and whisk again until smooth.
  4. Pour this back in the pan with the remaining orange juice.
  5. Bring the orange curd gently up to 75°C stirring continuously without boiling the orange curd until the curd thickens and coats the back of a spoon.
  6. Remove from the heat and add the diced butter. Allow the butter to melt in the orange curd.
  7. Pour in a clean container and store in the fridge until needed.
Stuff to know
The absence of any flour or custard powder means that the curd can’t be boiled or you will end up with scrambled eggs. To play safe, warm the orange curd in a bowl on top of a pan with simmering water (au bain marie).
At 65°C, the egg starts to bind the curd. At 75°C, the egg are cooked enough to be safe to eat.
The less butter you add, the thinner the curd will be.
Use a different fruit juice like lemon, lime, mango or raspberries.