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Orange curd

Orange curd

Neither grown-ups nor kids will turn this treat down! Fragrant orange curd can be used as a filling and as a layer in cakes, all kinds of pastries, crêpes, pies, and any sweet baking. And it couldn't be easier to make!

Maria

Recipe author

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Composition / ingredients

Servings:

Sugar

100

Butter

Egg yolks

Oranges (juice and zest)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 6 % 3 g

Fats 38 % 20 g

Carbohydrates 56 % 29 g

311 kcal

GI: 10 / 0 / 90

Cooking method

Cooking time: 30 min

Step 1:

How do you make orange curd? Measure out all the ingredients. Wash the orange well and wipe it dry. To bring out the zest's aroma, you can pour boiling water over the orange first. Squeeze the juice from the orange and grate the zest on the fine side of a grater.
Step 2:

In a saucepan, combine the raw egg yolks, sugar, orange zest, and orange juice.
Step 3:

Over low heat, stirring constantly, cook the mixture until it thickens, then take it off the heat immediately.
Step 4:

Let the curd cool a little, then add the diced butter. Stir until smooth.
Step 5:

Press plastic wrap directly onto the surface of the curd, leaving no gaps, and cool it completely at room temperature. Store the cooled curd in a sealed jar in the fridge and use it as needed.

I made this curd as a filling for tartlets. Tartlets with this cream are far tastier than ones with ordinary jam or preserves. You can also spread it on warm, lightly toasted bread and serve it with hot coffee or tea — it's super delicious!
Last year I made lemon curd for a cake. Now it was time to experiment with oranges. You can make curd from any fruit or berry, but citrus curds are especially popular. To my taste, the orange curd came out even more interesting than lemon. You can simply spread it on toast, or use it as a layer for cakes, pastries, and macarons.
Instead of sugar, you can use a heat-stable sweetener.
Always wash eggs before using them, since even a shell that looks clean can carry harmful bacteria. A food-safe wash and a brush work best.
Important: this recipe needs only freshly squeezed orange juice! Don't use concentrate or store-bought juice from cartons. The sweeter and brighter the oranges, the better. The ideal choice is bright, large fruit of a deep orange color.