Decadent Orange Curd Recipe
This Orange Curd Recipe is as decadent as it is simple! It requires only a handful of ingredients, and it's gluten-free! Enjoy it on its own or as a spread for breakfast or with scones.
Servings: 8 servings
Calories: 168kcal
Equipment
- 1 Whisk
Ingredients
- ½ cup granulated sugar
- ¼ teaspoon salt
- 4 large navel oranges (zested and juiced)
- 5 large egg yolks
- ¼ cup lemon juice
- 1 rosemary sprig
- 6 tablespoon unsalted butter
Instructions
- Pour sugar and salt into pot or saucepan, along with 4 tablespoons freshly grated orange zest and whisk to combine until the texture resembles wet sand.
- Separate five egg and save egg whites for another use. Add yolks to the pot along with 1 cup freshly squeezed orange juice and ¼ cup lemon juice. Whisk until combined.
- Place pot on the stove over low-medium heat. Whisk or stir with a rubber spatula continuously until orange curd begins to thicken. This should take 10-15 minutes.
- When the curd begins to thicken, add a small sprig of fresh rosemary and continue stirring for an additional 5 minutes or until curd is thick enough to coat the back of a spoon.
- Slice butter and place in a small bowl, then pour curd through a sieve or fine-mesh strainer into the bowl. Use a rubber spatula to push it through the strainer. Whisk together until butter is melted.
- It's okay if the texture is a little runny, as it will thicken more as it sets. Place a sheet of cling wrap over the bowl and let it thicken in the fridge for an hour before enjoying.
Notes
- It's important to continuously stir the mixture and keep the heat relatively low so the egg doesn't scramble!
- Make sure the butter is cold! Room temperature butter won't thicken and cool the curd as effectively, which won't yield that dazzling glossy shine all good curds have!
- Press the cling wrap into the bowl so it makes contact with the curd, forming a seal. If you're storing it in a jar or Tupperware, make sure it's air-tight or the curd may harden and dry out.
- You can also make this recipe with lemons, of course, or use a combination of half orange juice and half lemon juice. You can even try your hand at lime curd!
- Cooking times will vary, so if your curd is thickening faster than mine did, you may have to make adjustments.
- You technically don't have to strain it if you prefer to leave in the orange zest for added texture, but curds are usually smooth.
- Orange curd is typically served cold but you can reheat it over the stove (stirring continuously). I wouldn't microwave it as you risk cooking the egg.
- If the orange curd solidifies in the fridge (or freezer), leave it out at room temperature until it becomes soft enough to re-whip.
- Store orange curd in a mason jar or airtight container in the fridge for up to two weeks, or in the freezer for up to a year.
- Orange curd will last longer if stored in a sterilized jar. Make sure not to cross-contaminate when serving yourself!
Nutrition
Serving: 1oz | Calories: 168kcal | Carbohydrates: 15g | Protein: 2g | Fat: 12g | Saturated Fat: 6g | Trans Fat: 0.3g | Sodium: 80mg | Fiber: 0.4g | Sugar: 13g
