Orange Curd
Buttery smooth, silky curd made with fresh orange juice and zest. You can use either navel, cara cara or blood orange to make this orange curd recipe.
Servings 2 cups
Ingredients
- 65g or ⅓ cup granulated sugar
- Zest of 2 large navel or cara cara oranges or 3 blood oranges
- 3 large eggs
- 120g or ½ cup freshly squeezed orange juice navel, cara cara or blood orange
- 2 tablespoons freshly squeezed lemon juice
- 58g or 4 tablespoons butter cold and sliced
- Pinch fine sea salt
- 1 tablespoon tapioca or cornstarch
Instructions
- Slice the butter and place it into a bowl and set a fine mesh sieve over it. Set aside.
- Pour the sugar in a pot, and zest the oranges over the sugar. Use your fingers to rub the zest into the sugar until you feel it begin to release its oils and become like wet sand. Add the orange juice and lemon juice.
- Add the eggs and starch to the pot and whisk well to combine. Do your best to break up the egg bits. Set over medium low heat and begin cooking.
- Use a rubber spatula or wooden spoon to stir the curd as it cooks. You’ll keep stirring as it warms and thickens. It will thicken on the bottom first, keep stirring until it reaches about 165 F (it should cover the back of a spoon).
- Pour the thickened curd into the bowl through the sieve. Scrape it to get as much curd out as possible, and scrape the bottom of the sieve too.
- Stir until the butter fully melts into the curd and you have a runny, silky curd. Transfer to a heatproof jar and let come to room temperature. Then set it in the fridge to store.
- Curd will keep for about 2 weeks in the fridge.