I needed some orange curd for an upcoming recipe and all I can buy here in rural route is lemon curd.
So I decided to try to make my own…for the first time.
This turned out to be really easy and I can’t wait to make some lime curd. I made orange but you can also make lemon, lime or grapefruit. I had planned to just post this and the recipe it goes with all in one post but this really is good enough to be a stand alone. 🙂 Recipe at the end of post.
4 ingredients…oranges, eggs, sugar and unpictured butter.
Butter / Sugar.
Mixed with a hand mixer for 2 minutes.
Added eggs and yolks.
Mixed for a minute.
Added orange juice.
Mixed well to combine.
I didn’t get a good pic of the finished curd in the bowl but this is close to the last stir. Notice the color of the this. When cooking you’re wanting to go from the pale color in the previous pic to the deeper color in this picture.
The recipe made this small jar plus a small 8 oz bowl.
Hopefully next time I’ll be posting the recipe I needed this for. 🙂 Trying it out tonight.
6 tbsp soft Butter
1 cup Sugar
2 Egg Yolks
2/3 cup fresh Orange Juice (Or Lemon / Lime / Grapefruit)
1 tsp grated Orange zest (optional…I left it out because I can’t find my zesting plane)
Mix butter and sugar with a hand mixer for 2 minutes.
Add eggs and yolks and mix for another minute. This is important. It will help keep the eggs from separating and scrambling when you cook the mixture.
Add orange juice and mix.
Cook on high for one minute…stirring every 30 seconds.
Cook on medium for 5 minutes stirring every 30 second. DON’T let it boil. If it boils it will break down and just be a runny mess instead of a nice thick / smooth curd. Look at the pics above…when cooking the mixture you’re wanting to go from a pale shade to a deeper shade. Stop cooking when the color changes.
Remove from microwave and continue stirring until thickened. It thickens as it cools.
Resist the urge to keep cooking it…trying to get it thicker. It thickens some as you stir it while cooling…plus more thickening happens in the icebox. If you keep cooking it you run the risk of it boiling and you don’t want that. 🙂
Put it in a jar or bowl and place piece of Saran directly on top of the curd to keep it from forming a ‘skin’.
Let come to room temp on the counter and then keep in the icebox for up to 2 weeks.