Orange Curd Recipes

EASY ORANGE CURD RECIPE

Steps:

• In a medium saucepan, combine all ingredients and cook over medium heat, constantly stirring until the mixture is thick enough (it usually takes me 10 minutes to get the consistency I want).
• Remove from heat and carefully transfer the hot mixture into a heat-proof container. Use a strainer when transferring so you end up with smooth, silky, pure orange curd.
• Allow to cool slightly then place a layer of plastic wrap directly on the surface of the curd (this prevents skin from forming), cover and refrigerate overnight.

SEVILLE ORANGE CURD

Steps:

• Place a strainer over a medium-sized bowl near the stove.
• In a nonreactive 2 quart saucepan, combine the whole eggs, eggs yolks, and sugar and whisk until well blended. Whisk in the orange juice and add the butter and salt.
• Cook the mixture over medium heat, whisking constantly until the mixture is thickened. As you cook the mixture the butter will melt. When the mixture has thickened and reached a temperature of 185 degrees F pour it into the strainer. Press the curd through the strainer with a spatula to remove the solids.
• Zest a medium navel orange directly into the curd and whisk the zest into the orange curd.
• Cover the surface of the curd with plastic wrap, gently pressing the plastic wrap onto the surface of the curd. Place the curd in the refrigerator and chill.
• The Seville orange curd is good in the refrigerator for 3 weeks and can be frozen for up to 1 year. If freezing the curd, package it in a freezer container after it has chilled. When ready to use place it in the refrigerator to thaw for 24 hours before its intended use.

ORANGE CURD

Steps:

• Combine yolks, sugar, orange zest, orange juice, and lemon juice in a heavy-bottomed saucepan; whisk to combine. Cook over medium-high heat, stirring constantly with a wooden spoon or heat-proof spatula (be sure to scrape sides of the pan), until the mixture is thick, 8 to 10 minutes. Let mixture come to a rapid simmer and cook, continually scraping sides of pan, for 2 minutes.
• Remove saucepan from heat. Add salt and butter, one piece at a time, stirring until smooth. If desired, strain through a fine sieve into a medium bowl. Cover with plastic wrap, pressing it directly onto the surface of the curd to prevent a skin from forming. Refrigerate until chilled and very firm, at least 2 hours or up to 1 1/2 weeks.

ORANGE CURD

Steps:

• In a saucepan, add in the egg yolks and the caster sugar, then whisk till smooth and combined.
• Zest and juice the orange, and add it to pot. Whisk till everything is combined.
• Turn on the gas to a medium heat, and cook slowly whilst stirring with a wooden spoon until the curd is thick enough to coat the back of a wooden spoon.
• Remove the pan from the heat and whisk in your cold butter, one cube at a time, until you end up with a thick and smooth curd!
• Leave to cool in the pot, then store in a sterilised glass jar up to a month.

BLOOD ORANGE CURD

Steps:

• Rub together the grated zest of 1/2 orange and 1/4 cup sugar with your fingertips; set aside.
• Bring 1 3/4 cups blood orange juice and 1/4 cup lemon juice to a boil in a saucepan. In a large bowl, whisk 3/4 cup sugar, 2 tablespoons plus 2 teaspoons cornstarch and a pinch of salt; whisk in 6 egg yolks and the zest mixture. Slowly whisk in the hot juice, then return to the pan. Cook over medium heat, whisking, until thick, 5 to 7 minutes. Remove from the heat; gradually whisk in 6 tablespoons cut-up butter.
• Strain the curd through a fine-mesh sieve and tint with red food coloring. Before using, chill until set, at least 4 hours.

ORANGE CURD

Steps:

• Remove the zest from the oranges with a vegetable peeler, being careful to avoid the white pith. Put the zest in the bowl of a food processor fitted with a steel blade. Add the sugar and pulse until the zest is very finely minced.
• Cream the butter in the bowl of an electric mixer fitted with a paddle attachment. Add the sugar/orange zest mixture and mix until light and fluffy. Add the eggs, one at a time, then add the orange juice and salt. Mix until combined.
• Pour the mixture into a 2-quart saucepan and cook over low heat until thickened, about 10 minutes, stirring constantly. The orange curd will be ready when it coats a spoon, and it will register about 175 degrees F on a candy thermometer. Be careful not to overcook, or it will curdle. Remove from the heat and let cool or refrigerate.
• Place the orange curd in a bowl and decoratively arrange the strawberries on a serving platter around the bowl.