Recipes
Orange curd
This curd is delicious on bread, toast or scones, or use it as a filling for a sponge cake
This curd is delicious on bread, toast or scones, or use it as a filling for a sponge cake
(101 votes)
Cook: 30 Mins
Serves: 33
Price: 13p per serving
Nutritional Information
Each 23g serving contains
Energy
276kj
66kcal
276kj
66kcal
3%
Fat
3.7g
3.7g
Low
5%
5%
Saturates
7.3g
7.3g
Med
37%
37%
Sugars
0.1g
0.1g
Low
0%
0%
Salt
2.10g
2.10g
High
35%
35%
of your reference intake.
Typical energy values per 100g:
1201kj/287kcal
Typical energy values per 100g:
1201kj/287kcal
Ingredients
2 large free-range eggs, plus 2 extra yolks
225g caster sugar
2 large oranges, zest and juice of
2 tbsp lemon juice
115g unsalted butter, cut into small cubes
Method
1
Pre-heat the oven to 140C/120C Fan/Gas 1. Wash one medium or two small jam jars, then rinse well and put in the oven to sterilise them, or place in a dishwasher and run through on a very hot cycle.
2
Beat the eggs and yolks together in a large bowl. Stir in the caster sugar, orange zest and juice, lemon zest, and butter.
3
Put the bowl over a pan of simmering water, making sure it doesn't touch the water. Stir with a wooden spoon until the mixture is thick enough to coat the back of your spoon. Run your finger down the back of the spoon; if it leaves a path, the curd is ready.
4
Pour into jars and cover. Store in the fridge, where it will keep for up to three weeks.