Lemon curd is wildly popular, but have you ever tried orange curd or lime curd? They are just as special and delicious as lemon, and they can be used in all the same ways. Simply spread citrus curds over toast, scones or pancakes; mixed into oatmeal or yogurt; or use as fruit jam.
Curds can also be used as a pastry filler for filled doughnuts, tarts, cake or cookies. Or, better yet, just eat it by the spoonful as-is for a flavorful treat!
I have a spectacular recipe for lemon curd in my third book, WECK Home-Preserving. But today I’m sharing my adaptation of that recipe to make orange curd.
Navel oranges are at their peak this time of year, so take advantage and make a batch of sunshine to enjoy during these chilly winter days.
Yield: 3 cups
- 1 1/2 cups fresh navel orange juice and zest (organic recommended)
- 2 large eggs
- 4 egg yolks (whites removed)
- 3/4 cup superfine cane sugar
- 1/4 tsp. fine sea salt
- 1 1/2 sticks unsalted butter, chilled and cubed
Scrub the oranges clean. Zest two oranges and set aside. Juice oranges until you have 1 1/2 cups fresh orange juice (the pulp and seeds are fine to include as they’ll be strained out later).
Heat water in a double boiler to a medium simmer. (You don’t want a rolling boil.) If you don’t have a double boiler set up, you can use a medium saucepan and a heat-tolerant glass or nonreactive metal bowl that fits on top of the pan.
Do not allow the water in the saucepan to touch the bottom of the bowl. It will heat the curd too much.
In the bowl (prior to adding to the double boiler), whisk together the eggs (and yolks) and gradually add in the orange juice, zest, sugar and salt. Add ingredients to the double boiler (or over the simmering pot) and begin to add in the cubed butter, one cube at a time.
Whisk constantly. As the butter melts, the curd will thicken. This step could take 15 minutes or longer. Be patient.
Once the curd begins to thicken, dip a spatula or wooden spoon into the curd to test if it has set. A set curd should coat the surface of the utensil. It won’t appear runny. Instead, the droplets should be thick and slow moving.
Once thickened to satisfaction, remove the curd from heat. Place a fine mesh strainer over a glass measuring cup or heat-tolerant bowl and pour the curd through to ensure a smooth finished product.
Transfer the finished curd to clean jars. Cover and store in the refrigerator up to two weeks or freeze up to one year.