Luscious Orange Curd
A creamy and tangy orange curd that brings sunshine to your table with its bright flavor and velvety texture.
Ingredients
Main Ingredients
- 2 medium oranges Look for organic for superior flavor!
- 1/4 cup unsalted butter, room temperature Quality matters—use a good brand like Kerrygold for rich taste
- 3/4 cup granulated sugar Cane sugar works best, giving a lovely sweetness
- 2 large eggs, room temperature This helps the eggs blend better and creates a silkier texture
- 1 tablespoon lemon juice A little acidity balances the sweetness beautifully
Instructions
Preparation
- Begin by grating the zest of one orange to yield about 1 tablespoon. Then, cut both oranges in half and squeeze them into a measuring cup until you reach about 1/2 cup of fresh orange juice.
- In a stand mixer or using a hand-held mixer, beat the room temperature butter and granulated sugar at medium speed until pale and fluffy — around 2 minutes.
- Add the eggs one at a time, beating well after each addition until fully incorporated.
- Gradually add the fresh orange juice and lemon juice, mixing at low speed just until combined. Stir in the orange zest with a spatula.
Cooking
- Transfer the mixture to a small heavy-bottomed saucepan. Cook over medium heat, whisking constantly, for about 14 to 16 minutes until thickened to a custardlike consistency and reaches about 170°F (77°C).
- Once thickened, remove from heat and pour the curd into a heat-safe bowl. Cover it with plastic wrap (the wrap should touch the surface to prevent a skin from forming) and chill in the refrigerator for at least 2 hours until firm.
Storage
- Once chilled, store the orange curd in an airtight container in the fridge for up to 2 weeks.
Notes
Whisk constantly while cooking to prevent the eggs from scrambling. If any curdled bits form, whisk vigorously until smooth. The curd can be made in advance for special occasions, and can also be frozen in small portions for longer storage.