Homemade Orange Curd
Containing less refined sugar than lemon curd, this reduced sugar orange curd is delicious both spread on toast and used as an element within cakes and bakes. It makes a lovely alternative to the usual lemon curd.
Servings: 1 -2 jars (about 450g/lb)
Equipment
- saucepan
- heatproof bowl
- wooden spoon
- sieve
- sterilised jars
- Wax discs
- heatproof jug
Ingredients
- 2 large oranges
- 125 g (4oz) unsalted Butter, cubed
- 150 g (5oz) caster sugar (plus a spoon or two extra if it isn't sweet enough for your preference)
- ½ teaspoon orange extract
- 3 large eggs lightly beaten
Instructions
- Zest 2 large orange and squeeze the juice
- Place 125g (4oz) butter, 150g (5oz) sugar, the orange zest, orange juice and ½ teaspoon orange extract in a heatproof bowl and set over a pan of hot water.
- Heat gently stirring frequently until the butter has melted and the sugar has dissolved.
- Remove the bowl from the pan. Strain the lightly beaten eggs through a sieve into the bowl. Stir constantly with a wooden spoon.
- Return the bowl to the pan and cook over a low heat, stirring constantly until the curd thickens. It is ready when you are able to draw a clear line with your finger through the mixture on the back of the wooden spoon.
- Ladle the cooked hot curd into the pyrex jug and then pour into thesterilised jars. Whilst the curd is still hot place a waxdisc (wax side down) ontop of the curd then seal.
Notes
Store
In the fridge for up to 1 month un-opened. Once opened use within a week.