Orange curd
SERVES
6
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
15
MINUTES
CUISINE
COURSE
Baking
Method
Melt the butter over a low heat.
Stir in your sugar, the zest and the juice.
In a bowl, whisk your two eggs add the extra yolk until thoroughly combined.
Take the butter mixture off the heat and add in the eggs — whisking all the time. When the two are combined you can place the saucepan back on the heat and keep stirring with the whisk or a wooden spoon. Keep the heat on low to medium for this part of the process.
Keep stirring until the mixture begins to thicken, which may take up to 15 minutes.
You can eat warm or scoop the curd into a sterilised jar to use later.
Ingredients
60g butter, melted
130g caster sugar
juice of 1 orange mixed with the juice of ¼ a lemon
zest of 2 oranges
2 eggs and the yolk of 1 egg
Method
Melt the butter over a low heat.
Stir in your sugar, the zest and the juice.
In a bowl, whisk your two eggs add the extra yolk until thoroughly combined.
Take the butter mixture off the heat and add in the eggs — whisking all the time. When the two are combined you can place the saucepan back on the heat and keep stirring with the whisk or a wooden spoon. Keep the heat on low to medium for this part of the process.
Keep stirring until the mixture begins to thicken, which may take up to 15 minutes.
You can eat warm or scoop the curd into a sterilised jar to use later.
