Description
This vibrant and tangy Orange Curd is a luscious spread made from fresh Navel oranges, sugar, eggs, and butter. Cooked gently over a double boiler, it achieves a smooth, creamy texture perfect for spreading on toast, dolloping on desserts, or using in baking. The curd combines bright citrus flavor with silky richness for a delightful treat.
Ingredients
Orange Curd Ingredients
- 2 Navel oranges (zested and juiced)
- 1 1/4 cups granulated sugar
- 3 large eggs
- 1 stick (4 ounces) unsalted butter, cut into cubes
Instructions
- Prepare the oranges: Zest the oranges until you have at least 2 tablespoons of zest. Then juice the oranges to yield between 1/2 to 2/3 cup of fresh orange juice.
- Set up double boiler: Bring water to a simmer in the bottom pot of a double boiler. Place the second pot on top and make sure it fits snugly without touching the water.
- Combine ingredients: In the top pot, combine the orange zest, fresh orange juice, granulated sugar, and eggs. Whisk the mixture thoroughly to blend all ingredients together.
- Cook mixture: Stir or whisk the mixture constantly while it gently heats over the double boiler. Continue until the mixture thickens and reaches a safe eating temperature of at least 160°F (71°C), to ensure the eggs are fully cooked and safe.
- Add butter: Gradually add the cubes of butter to the thickened mixture, stirring continuously for 15-20 minutes. The curd should become thicker and smooth enough to coat the back of a spoon.
- Cool and store: Remove the curd from heat and pour it carefully into clean mason jars. Allow it to cool at room temperature before sealing and storing in the refrigerator.
Notes
- Using a double boiler prevents the eggs from curdling and ensures gentle, even cooking.
- Store the orange curd in the refrigerator and consume within 1-2 weeks for best freshness.
- The curd can be served on toast, scones, pancakes, or used as a filling in tarts and cakes.
- Ensure the curd reaches 160°F to avoid any food safety risks associated with raw eggs.
- For a smoother texture, strain the curd through a fine mesh sieve before adding butter (optional).
