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Amanda McInerney of www.lambsearsandhoney.com

Orange Curd

Just the same as lemon curd and just as simple to make - forget all about the double boiler! Great for cake fillings, too.
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Prep Time 5 minutes
Cook Time 8 minutes
Total Time 13 minutes
Ingredients Method

Ingredients
  

  • 1/2 cup caster sugar
  • zest of one orange make sure there is none of the bitter pith on it
  • 1/2 cup fresh squeezed orange juice
  • 2 fresh room temperature eggs
  • 2 fresh room temperature egg yolks
  • 115 gms cold butter cut into pieces

Method
 

  1. Place sugar and orange zest in the food processor and pulse several times. This helps to colour the sugar and releases the orange oil, intensifying the flavour. Place sugar and zest in a small, heavy-bottom saucepan.
  2. Add juice, eggs, yolks and whisk all together.
  3. Add butter and place over medium-low heat, stirring continuously.
  4. Cook for approximately 8 minutes, stirring all the while, until mixture thickens and coats the back of a spoon.
  5. Strain it (if you can be bothered) and place in sterilised jars. Refrigerate for up to two weeks (if it lasts that long).

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