Sue's orange curd
Sue's orange curd
I made it!
25 people made this
About this recipe:
This is a recipe I found many years ago and I make it regularly when baking my chocolate orange tart. Any citrus fruit can be used depending upon what you're baking.
2 Jars full
4 teaspoons orange zest
160ml fresh orange juice (2 to 4 oranges)
3 egg yolks, lighly beaten
10 min › Cook:
35 min › Extra time:
30 min cooling › Ready in:
1 hr 15 min
In a medium saucepan over a medium heat, combine orange zest, orange juice and sugar and bring to the boil; reduce heat to medium-low and simmer for 5 minutes.
Add butter and stir until it has melted and combined. Remove from the heat and cool to room temperature.
Beat the eggs and yolks into the cooled orange mixture until well blended.
Return to the heat and cook over medium-low heat, stirring continuously for 10 to 15 minutes or until the mixture thickens and coats the back of the spoon.
Remove from the heat then cover and refrigerate for half an hour.
Pour into sterilised glass jars, seal and leave to cool completely. Store in the fridge. Tip
It will keep unopened in the fridge for up to 3 months then for 3 weeks once opened.
How to sterilise jars
Learn how to sterilise jars two ways with our handy
step-by-step guide and video.
I made lemon curd the other day it was great, so I thought I would try this orange curd...awful, too sweet and eggy.
- 15 Apr 2013
I just tried this recipe and it turned out well. Important to cool the mix properly and be quick with the eggs if you don't want them to scramble. The only part of the recipe I didn't follow was to take it off the heat, cover and refrigerate. I didn't want to put a hot saucepan in the fridge and put the rest of my food at risk! So I put it on the window sill to cool. I tasted it warm, and it's nice. Looking forward to it cooling and setting completely.
- 20 Apr 2014
Write a review
Click on stars to rate