Orange Curd Recipe – Learn under Expert Guide

• 2 and 1/2 large oranges, zested
• 3/4 cup + 1 tbsp orange juice, freshly squeezed
• 2 tbsp lemon juice, freshly squeezed
• 2/3 cup granulated sugar
• 2 large egg yolks, at room temperature
• 2 large whole eggs, at room temperature
• pinch of salt
• 1/2 tsp vanilla extract
• 6 tbsp salted butter, at room temperature & cubed

Instructions

In order to incorporate the zest into the sugar, first set the granulated sugar in a medium saucepan (preferably ceramic, rather than metal), but do not put it on the heat just yet. Your two and a half large oranges should be zest.

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You should begin by adding the zest to the granulated sugar, and then use clean hands to thoroughly incorporate it into the sugar until you have something that resembles a wet, sandy mixture. Put aside for later.
Get ready: Prepare your orange juice.

Extract the juice from your lemon. In order to eliminate any pulp or seeds from the juices, you should be sure to strain them before adding them to the pot in the following step, which is not right now. Position the butter cubes at room temperature in close proximity.

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Position a sieve with a fine mesh over a bowl of medium size and keep it close by. Prepare your instant-read thermometer and get it ready. To prepare the curd: In the same pot as the sugar mixture, add the orange juice, two tablespoons of lemon juice, two egg yolks, two whole eggs, and a pinch of salt. Mix all of these ingredients together.

Followed by a period of 14 to 18 minutes of cooking over low heat while whisking continuously, the mixture should be thoroughly combined by whisking. For a little thinner curd, the temperature on a candy thermometer should reach 180 to 190 degrees Fahrenheit (or 82 to 88 degrees Celsius).

For a slightly thicker curd, the temperature should reach 195 to 200 degrees Fahrenheit (or 91 to 93 degrees Celsius), which is great for filling cakes and cupcakes. During the first eight to ten minutes, it will appear as though nothing is occurring, and the curd will only just begin to thicken.

Take your time! If you give in to the temptation to turn up the heat, you will end up with scrambled eggs. When the curd is ready, it will coat the back of a wooden spoon and retain a path when you pull your finger through the coating on the spoon. This indicates that the curd is ready.

After the curd has reached the desired consistency, immediately pour it into the strainer that you have put over a bowl. After that, add the butter. Applying pressure with a spatula to the curd as it passes through the sieve will eliminate any minute egg fragments that may have been cooked during the process (this is quite natural).

Make sure that all of the orange curd is transferred into the bowl by scraping the underside of the sieve. The butter should be added to the curd that is already in the bowl, and the curd should be aggressively stirred until the butter is entirely melted into. Lastly, stir in the vanilla extract.

Serving and storing: The curd should be allowed to reach room temperature before being transferred to a jar or container that is airtight and has a lid that is secure. Keep in the refrigerator for one to two weeks. Using it as a filling for cupcakes or cakes, spreading it on toast or biscuits, or pouring it over ice cream are all valid options. Recipe for cupcakes will be upcoming!