Orange Curd
Silky, creamy orange curd is rich and decadent. It makes the perfect topping or spread for many desserts and baked treats.
Ingredients
Orange Curd
- 2 large eggs plus 1 egg yolk
- ¼ cup (50 g) granulated sugar
- 1 tablespoon orange zest
- ½ cup (120 ml, 4 oz) freshly squeezed orange juice (2 oranges needed)
- 2 tablespoons heavy cream
- ¼ cup (½ stick/4T/56g) unsalted butter, cut into small pieces
Instructions
Make the orange curd:
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In a medium heatproof bowl or top pan of a double boiler, place eggs, sugar, orange zest and juice, and heavy cream and whisk to combine.
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Place the bowl over a saucepan of simmering water (bain-marie). Cook on moderate heat, whisking constantly, until mixture becomes thick (mine was ready in 10 minutes, but it can take up to 20). If you have a thermometer, it should register 170℉/75℃; otherwise, it should coat the back of a wooden spoon and leave a clear pass if you run your finger through it. The curd will thicken more once cooled.
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Remove from heat and immediately strain mixture through a sieve.
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Add butter, a few cubes at a time, and whisk until completely melted and incorporated, and mixture is smooth. Take your time with it—the whisking makes for an airy and light texture. Allow to cool to room temperature before filling the tart.
Recipe Notes
Storing Instructions
Orange curd can be kept in an airtight container in the fridge for up to a week, or can be frozen for up to 2 months. To thaw, place overnight in the fridge. Whisk the mixture until smooth before using.