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ORANGE CURD


Some one asked about orange curd.  Like lemon or lime curd, it is a mixture of juice, butter, sugar and eggs.  It makes a nice cake filling or a filling for tarts.  It can be spread on toast or muffins, but it is especially yummy on shortbread cookies.

It is usually available in grocery stores right there with jams and jellies.

orange curd 001

Or you can make it.
  • 6 Tbsp. unsalted butter, softened
  • 1 cup sugar
  • 2 large eggs
  • 2 egg yolks
  • 2/3 cup fresh squeezed orange juice
  • 1 tsp. orange zest

  1. Beat the butter and sugar with an electric mixer for 2 minutes.  Slowly add the eggs and yolks and beat for 1 minute more. Mix in the juice.  It will looked curdled and that is okay.
  2. Transfer the mixture to a heavy-bottomed medium pan and cook over low heat until the mixture smooths out.  Increase the heat to medium and cook, stirring constantly, for 15 minutes.  Don’t let it boil.  It should be thickened—about 170 degrees if you are the scientific type.
  3. Remove from the heat and stir in the zest.  Transfer the curd to a bowl and cover with plastic to prevent a skin from forming.
  4. This will keep in the refrigerator for a week.
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Comments

  1. Sally WesselyAugust 19, 2012 at 2:49 PM

    Thanks! I will try this. I think my husband would like it.

    ReplyDelete
  2. Muffy's MarksAugust 19, 2012 at 8:05 PM

    Curd is a new one to me. I've never heard of it. Thanks for teaching this old hen something new. Have a great upcoming week!

    ReplyDelete
  3. BettyAugust 19, 2012 at 11:27 PM

    I love lemon curd, but I'm always appalled at the cost at the store. However, I might just try your recipe. Thanks.

    ReplyDelete
  4. A Healing RealityAugust 20, 2012 at 5:02 AM

    Yum this post really makes me want a shortbread cookie with orange curd :)

    ReplyDelete
  5. Grandma KcAugust 20, 2012 at 2:07 PM

    Sounds yummy! I have a home made orange cake recipe that I love and that orange curd would make a great filling! Thanks!

    ReplyDelete
  6. MargaretAugust 21, 2012 at 10:09 PM

    Oh, I bet that is really good.

    ReplyDelete

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