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Orange Curd

A homemade orange curd that offers a perfect blend of sweet and tangy flavors, perfect for spreading on toast or using in desserts.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 tablespoons
Course: Breakfast, Dessert
Cuisine: American
Calories: 90
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 medium medium oranges (preferably organic for freshness and flavor)
  • 1/4 cup unsalted butter, room temperature Kerrygold is preferred for its rich flavor.
  • 3/4 cup granulated sugar Organic sugar can be used for a cleaner taste.
  • 2 large eggs, room temperature Local farm eggs work wonders.
  • 1 tablespoon lemon juice Freshly squeezed for extra zing.

Method
 

Preparation
  1. Start by grating the zest of your oranges to get about 1 tablespoon.
  2. Juice the oranges until you have about 1/2 cup of fresh juice.
Mixing the Curd Base
  1. In a stand mixer, add the room temperature butter and sugar. Beat until well blended—about 2-3 minutes.
  2. Add the eggs one at a time, allowing each one to fully incorporate before adding the next—about 1 minute of mixing per egg.
  3. Gradually mix in the orange juice and lemon juice. Stir in the orange zest and combine well.
Cooking
  1. Transfer the mixture to a saucepan, and cook it over medium heat. Whisk constantly and cook until it thickens—about 14-16 minutes.
Chilling
  1. Once thickened, pour it into a heat-safe bowl. Cover the surface with plastic wrap to prevent a film from forming. Chill for at least 2 hours in the fridge before using.

Notes

Store your orange curd in an airtight container in the fridge for up to two weeks. Can be frozen for up to three months.