Orange curd made perfectly smooth and buttery, bursting with citrus flavor. A little lemon adds a dot of tart to the otherwise sweet curd.
Oranges: This recipe is designed to work with either blood oranges, cara cara or your regular navel oranges. Each will give you a slightly different taste: navel your standard orange, cara cara will have a hint of berry, blood orange will taste berry like but also be a bit more tart.
Sugar: Fine granulated sugar.
Butter: Unsalted butter, no need to soften it, it’s best cold here.
Eggs: Large eggs and a yolk. The extra yolk is to help along the thickening of the curd.
Salt: A small pinch of fine sea salt to help break down the eggs and bring out the flavor of the curd.
Lemon: Just a bit of lemon juice to add an edge to an otherwise sweet curd (oranges are sweet!). If you want it more tart you can remove more of the orange juice to add more lemon. At more than 2 tablespoons of juice though, the lemon tends to dominate.
Starch: tapioca or cornstarch will do. We have a bit more juice in this recipe than our usual curds to get to the right taste so some starch will help us get the right consistency. I could have added another yolk but I saw no reason to break up one when starch does the job so efficiently.
As with most citrus curds, you’ll start by juicing and zesting your citrus.
I like to rub the zest into the sugar which helps bring out the flavor even more.
Eggs get whisked together separately, this helps break down the egg whites so that you don’t struggle as much with them once the curd is cooking.
It’s best to use a thermometer to help you check for doneness, at around 160 F the curd will start to thicken a bit. You can take it to 170 F for a properly thick curd (I stopped mine at 165 F).
Then you’ll pour it through a fine mesh sieve over the butter. The sieve will capture the zest and the little white egg bits that can sometimes form.
Incorporating cold butter slowly helps achieve that super silky, smooth texture.
How long will this keep in the fridge?
Two weeks, longer if you store it in the freezer!
The curd isn’t thickening.
This has both eggs and starch in it and over medium heat will thicken, given the enough time. Be patient and keep watch over it – never walk away from a cooking curd for more than 30 seconds or it will over cook.
The curd has white bits in it/The curd is too thick
This happens when the curd is overcooked, bits of the egg turn white. There’s no real way to salvage an overcooked curd, you’ll be straining out the white bits anyway but if you find it overly thick and still want to use it for spreading over toast or something you can add a bit more orange juice to loosen it.
Use it to spoon over a pavlova, or mini pavlovas along with whipped cream and some fresh fruit.
Smear it over toast.
Make an orange meringue tart (or pie).
Bake some orange curd stuffed cookies.
Make some orange curd bars, with a shortbread crust.
Make some chocolate ganache curd bars.
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