Homemade Orange Curd
Homemade orange curd is the perfect way to use up fresh citrus for cakes, scones, and more!
Servings: 2 , 8 oz. jars
Calories: 1068kcal
Ingredients
- 1 stick butter room temperature
- 2/3 cup granulated sugar
- 8 large egg yolks room temperature
- 1 cup fresh squeezed orange juice strained well through cheesecloth
- Zest from 1 orange
Instructions
- In a large non-reactive heatproof mixing bowl, cream together the butter and sugar with a hand mixer on medium-high speed for about a minute, until the mixture becomes light and fluffy.
Add egg yolks and orange juice (be sure to strain the orange juice through cheesecloth to remove pulp, seeds, etc...). The juice should equal 1 cup after straining. Use the hand mixer to combine on medium speed.
Fill a medium sized heavy bottom pot with water about ⅓ of the way full, place the ingredients in the mixing bowl over the pot to create a double boiler. Bring the heat to medium high and continuously whisk the mixture.
Do not let the mixture boil, reduce the heat if necessary. Adding more water to the pot if needed to keep the pot about ⅓ full.
The mixture will coagulate and look curdled, continue to whisk gently as the mixture thickens, about 15 minutes.
After about 15-20 minutes, the mixture will thicken to coat the back of a spoon, the consistency of thick glue, it will thicken more once cooled. Stir in the orange zest and pour into a mason jar to cool. Keep refrigerated; will keep for about 10 days.
Notes
It is important the the eggs and butter are at room temperature. If needed, place the whole eggs in a bowl of warm water to bring to room temperature quickly.
When the mixture is first placed on the double boiler, it will look curdled - this is right! Continue whisking until the mixture thickens. It takes about 20 minutes, which feels like 1 hour when you are whisking something by hand. The term "watching water boil" comes to mind.
If you do not wish to strain the orange juice, be sure to at least remove the seeds. The curd will not be a perfectly smooth consistency, which is completely fine for cakes and scones.
Store in the refrigerator for about 10 days or freeze for up to 6 months.