Small Batch Orange Curd
This delightful Homemade Orange Curd is a creamy spread made from fresh orange juice and zest, sugar, butter, and eggs. It boasts a vibrant citrus flavor and silky texture, making it perfect for spooning over desserts, stirring into yogurt, or spreading on scones or homemade biscuits.
Servings: 8 servings
Calories: 209kcal
Ingredients
- 5 egg yolks
- ½ cup unsalted butter
- 1 tablespoon orange zest 1-2 medium oranges
- ⅔ cup granulated sugar
- ⅓ cup fresh orange juice
- 3 tablespoons fresh lemon juice
Instructions
- Separate the egg yolks from the whites. Save the whites for another project.
- In a medium bowl, whisk together the egg yolks and the sugar until smooth.5 egg yolks, ⅔ cup granulated sugar
- Combine the juices, orange zest, and butter in a medium saucepan over low heat until the butter is just melted.1 tablespoon orange zest, ⅓ cup fresh orange juice, 3 tablespoons fresh lemon juice, ½ cup unsalted butter
- Remove the pan from the heat and whisk the egg mixture into the citrus mixture.
- Return to heat and increase to medium-low.
- Cook, stirring regularly, until mixture begins to thicken, about 5 minutes.
- Start stirring consistently until the mixture is thick and coats the back of the spatula about 7-10 minutes.
- Remove from the heat and strain through a fine mesh sieve.
- Transfer to a jar and store in the fridge until ready to use. Keeps for up to 2 weeks.
Notes
Follow these tips for the best orange curd:
- Strain the Mixture: After cooking, strain the curd through a fine-mesh sieve to remove any coagulated egg bits and orange zest.
- Constant Stirring: Always stir continuously, especially once the eggs are added, to prevent them from scrambling.
- Low and Slow: Cook the mixture over low to medium-low heat to ensure that the eggs don’t curdle.
Nutrition
Serving: 2tablespoons | Calories: 209kcal | Carbohydrates: 19g | Protein: 2g | Fat: 15g | Sodium: 7mg | Fiber: 0.1g | Sugar: 18g
