Orange Curd is the softer more fragrant cousin of the better known lemon curd. I particularly like it made with bitter seville oranges and I like the showiness of blood orange curd. Use it in cakes, tarts and pancakes or spread it over toast and scones. All it takes to make is a saucepan and a wooden spoon and a little patience.
Gadgets & Gizmos
A heavy based saucepan (because once its burnt on the bottom its totally annoying trying to pick out caramelised eggy scraps from pristine curd) and a straight edged wooden spatula.
Ingredients – to make 4 jars
Juice and zest of 2-3 large oranges and one lemon – to total 250ml of liquid (the lemon is important, without it somehow the curd tastes “flabby” ) suc si coaja de portocale approx 250ml
Sugar 225g (zahar)
Butter 225g (unt) cut into cubes roughly to ease the melting process
4 eggs (oua)
Cornstarch 1 tbsp (Amidon)
Place all the ingredients in the saucepan and place on a medium heat stirring fairly continuously but not quite as religiously as one would for a risotto. Failure to stir it tho and over heating will result in a lemony sweet scrambled egg affair – not really pleasant. This recipe makes for quite a rich thick curd so if you feel its a little too thick you can thin down with some water.
Keep stirring until the curd thickens and as soon as it is nice and thick remove from the heat but keep stirring because at this point the residual heat at the base of the pan can cause it to catch and burn.
Pour into warm jars and lid immediately. Keep refrigerated for two weeks.
For lemon curd simply follow this recipe and make your liquid and zest all lemon: a lemon yields on average 45ml of juice so 5-6 lemons will be needed.