READY IN
20 mins
20 mins
Orange Curd
Recipe by Graham
Orange Curd is, as you might already have guessed, a alternative to Lemon Curd and is just as easy to make. Four simple farm-fresh ingredients and you end up with a luscious indulgence. I love this with Easybake Scones or used as a filling in a sponge cake.
Orange and Honey Fluff 
Orange Sorbet Preparation Time: 10 Minutes
Cooking Time: 10 Minutes
Ingredients for Orange Curd
If you are not familiar with any ingredients, please check our International Cooking Terms page.
Currently displaying quantities in US Imperial Measurements
1 lb
sugar
6 oz
butter
4
eggs
3 medium-sized
oranges
How to Cook Orange Curd
- Warm the oranges just a little above room temperature then finely grate (shred) the thin orange outer skin (the zest). Squeeze the orange juice into a dish or bowl and, in another bowl, beat the eggs.
- Melt the butter gently into a large saucepan (do not overheat it). Add the sugar, orange juice and zest and stir over a low heat until dissolved. Remove the pan from the heat and fold in the beaten eggs. Replace the pan (still on low heat) and stir until the mixture thickens (do not allow to boil).
- That's all there is to it. Just pour the mixture into screw top jars and it will keep in the fridge for weeks (but maybe not for months). Serve on warm crusty bread or on
GRAHAM'S HOT TIP:
You will have to trust me on this one... GIVE AWAY a few jars of fresh Orange Curd to your friends and they'll keep coming back and asking you either for the recipe or when do you plan making more... and it's so simple!!
Reviews of Orange Curd
| September 06 2014 I have a lot of fun in the kitchen with my kids and they love getting sticky or covered in flour! Obviously I need to stick to stuff they are capable of handling and this recipe falls well into that category. It's dead simple to make and it tastes really good (keeps for weeks in the fridge). This is one of my "kid keepers"! mrbean (6 reviews) |
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