Silky Smooth Orange Curd
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Serves: 1.5 cups
 
Smooth and zingy, perfect for filling cakes and cupcakes, spreading on toast or eating straight from the jar.
Ingredients
  • ½ cup butter (4 oz / 115 grams)
  • ¾ cup granulated sugar (5.3 oz / 150 grams)
  • ½ cup fresh orange juice (approx 3 medium oranges)
  • 3 tablespoons orange zest
  • 6 egg yolks, lightly beaten
  • pinch of salt
Instructions
  1. Zest your oranges, then cut in half and juice them.
  2. Melt the butter over medium-low heat then add the sugar, salt, orange juice, zest and mix. Add the yolks.
  3. Whisk continuously until mixture has thickened slightly (this will happen at 170 C / 340 F).
  4. Remove from heat and pour through strainer to remove the zest.
  5. Transfer to mason jar or other container and allow to cool with lid off. Once cool close the container and store in the fridge for one to two weeks.
Notes
The curd will thicken slightly at 170 C but won't thicken fully until cooled.
Make at least 3-4 hours before using or better yet the day before.
Recipe by Mangoes and Mayhem at https://mangoesandmayhem.com/orange-curd/