Orange Curd

Jill Colonna

Deliciously creamy orange curd. Easy, foolproof recipe that thickens naturally with a custard of egg yolks. Makes great holiday gifts, is a great crêpe filling recipe and the best topping for more pancakes, brioche, toast or cakes.

5 from 1 vote

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Prep Time 15

Cook Time 15

Total Time 30

Course Condiments

Cuisine British

Servings jam jars

Calories 161 kcal

Equipment

2 jam jars sterilised

Ingredients

3 fresh whole eggs organic
3 egg yolks organic
100 g (3.5oz/ ½ cup) caster sugar (superfine)
250 ml (1 cup) squeezed fresh orange juice (from 2-3 oranges)
2 tablespoon orange zest from one organic (unwaxed) orange
125 g (4.5oz/ ½ cup) butter unsalted
pinch salt fleur de sel, Maldon flakes or Celtic sea salt

Instructions

In a saucepan, whisk the eggs, yolks, orange juice, zest and sugar until well combined using a balloon whisk. Add the butter and pinch of salt, and place on a gentle low-medium heat, paying attention never to boil or bubble.
If you're worried about curdling (which shouldn't happen), then set the bowl over a saucepan of simmering water (bain marie), making sure the bowl doesn't touch the water.
As soon as the butter starts to melt, whisk the mixture continuously for about 15 minutes. Don't worry if it's not thickening at first. It will start to thicken naturally after about 12 minutes.
Tip: the orange curd should be the consistency of custard. Don't worry if it doesn't look as thick; the curd continues to thicken in the jars as it chills in the fridge.
If you prefer curd without the zest, sieve out the zest at this point.
Pour the orange curd into squeaky clean, sterilised jars and seal straight away.
Once completely cool, chill to complete the thickening process in the fridge.

Notes

Serve: enjoy as a topping on French crêpes, Scotch pancakes, or as an alternative frosting on carrot muffins, for example.

Storage: Store in the fridge well sealed in a jam jar (rather than plastic wrap) and enjoy within 2 months.

Types of Orange: choose organic oranges only. As we use the zest, it's important that you check there are no pesticides used on the orange peel. This recipe is also good with blood oranges.

Simple Recipe: this method of heating over a bain-marie (or double boiler) ensures that the eggs in the curd won't scramble or curdle - plus no need for a candy thermometer! However, you can also heat directly in a saucepan over a gentle low heat.

Citrus curd: this recipe also works to make lemon or lime curd but continue to follow the ingredients by weight. You'll need slightly more sugar, as oranges are naturally sweeter.

Measures: weigh out ingredients (especially the amount of squeezed orange juice) in grams and ml. I have added ounces and cups only as an approximate guide.

160 calories for 2 generous portions.

Nutrition

Calories: 161kcal

Keyword orange curd, orange curd recipe, recipe for 3 egg yolks, simple orange curd

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