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Easy Orange Curd

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Easy Orange Curd is a smooth, creamy citrus spread with sweet orange flavor, fragrant zest, and a bright touch of lemon. Rich and buttery once chilled, it is perfect for toast, scones, pancakes, cakes, tarts, cheesecake, and desserts.

Ingredients

  • 1/2 cup freshly squeezed orange juice
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon finely grated orange zest
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 2 large egg yolks
  • 6 tablespoons unsalted butter, cut into small pieces
  • Pinch of fine sea salt

Instructions

  1. Finely grate the zest from the oranges before juicing them, removing only the brightly colored outer layer and avoiding the bitter white pith.
  2. Juice the oranges until you have 1/2 cup fresh orange juice. Measure 2 tablespoons fresh lemon juice.
  3. Combine the whole eggs, egg yolks, and granulated sugar in a medium saucepan. Whisk thoroughly until smooth and evenly combined.
  4. Whisk the orange juice, lemon juice, orange zest, and a pinch of fine sea salt into the egg mixture.
  5. Place the saucepan over low to medium-low heat. Cook while stirring continuously with a silicone spatula or wooden spoon, scraping the bottom and corners of the saucepan to promote even cooking.
  6. Continue cooking for approximately 8–12 minutes, until the curd noticeably thickens and coats the back of a spoon. It is ready when a finger drawn through the coating leaves a clear path.
  7. Remove the saucepan from the heat. Add the butter a few pieces at a time, stirring until each addition is completely melted and incorporated before adding more.
  8. Pour the warm orange curd through a fine-mesh sieve into a clean bowl or heat-safe container. Press plastic wrap directly against the surface to prevent a skin from forming, then refrigerate for at least 2 hours or until completely chilled and thickened.

Notes

  • Zest the oranges before juicing because whole fruit is much easier to zest.
  • Avoid grating the bitter white pith beneath the brightly colored orange peel.
  • Fresh orange juice and zest provide the brightest citrus flavor and are preferred over bottled juice.
  • Keep the heat low to medium-low and stir continuously to prevent the eggs from scrambling.
  • The curd will remain relatively soft while warm and will thicken considerably after chilling.
  • Blood oranges can replace regular oranges for a distinctive color and flavor.
  • For orange vanilla curd, stir a small amount of vanilla extract or vanilla bean paste into the finished curd after removing it from the heat.
  • A small amount of finely grated fresh ginger or a pinch of ground cardamom can be added for a spiced variation.
  • Store completely cooled orange curd in a clean airtight container in the refrigerator and use within about 1 week.
  • For longer storage, freeze the curd in a freezer-safe container for up to about 2 months, leaving room for expansion. Thaw overnight in the refrigerator and stir or whisk before serving.

Nutrition

Find it online: https://thefamilycooking.com/easy-orange-curd/