Orange Curd Recipes

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.

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.