Homemade Orange Curd
Years ago, I was planning an event in Chicago and every morning before I started my day, I made sure to have a big pot of coffee served in my room. That was my breakfast! I know I know… breakfast is the most important meal of the day… yada, yada! Although I enjoy breakfast, somehow I don’t really eat in the morning. As soon as I start drinking coffee, that’s it, forget about food unless it’s the weekend… go figure!
While staying in the Windy City, I spent an entire weekend there as it didn’t make sense to return to Toronto and come back again on Monday to Chicago. Why not stay, discover some of its attractions such as DuSable Bridge, Navy Pier and much more, and have fun at one of the Jazz clubs located near Michigan Avenue…
Like many decent hotels, they served any meal either at their restaurant or through in-room service. I decided to have my breakfast at the restaurant downstairs next to the lobby before exploring downtown Chicago. I ordered eggs with English muffins. My server brought my food along with a side of citrus curd. Unfamiliar with citrus curd, I asked what it was and he kindly explained it to me. Mine was made with lemon and after I tasted it, I instantly associated it with stuffed donuts that I enjoyed so much at Dunkin’ Donuts when we used to have them in Canada.
When my server returned, I told him about stuffed donuts with curd. That is when he told me that his wife likes using it as a spread, a dessert ingredient and also for making vinaigrette with curd. When I returned to Toronto, the following weekend I was making citrus curd.
Today I’m showing you how to make my Homemade Orange Curd! This is an incredible recipe to have on hand because it’s so versatile. It can be used as a spread for your crumpets, Scones, Pancakes, Waffles, or even croissants as well as a topping, a dessert ingredient for cakes, donuts, and much more. I also use my orange curd for my Mandarin Orange Vinaigrette.
It’s easy to make and the flavor is so beautiful! When making citrus curd, you can use many different fruits such as lemon, mango, lime, passion fruit, grapefruit and many more. It can be stored in an airtight container and kept in the refrigerator for 5 days or in the freezer for up to 3 months.
In the video, I use Minneola which is in the tangelo family. The tangelo itself is a citrus fruit hybrid of a tangerine and a grapefruit, giving a sweet but also a subtle tart flavor to the fruit. It’s also quite juicy therefore a great citrus to use when making curd.
If you enjoy baking, this Homemade Orange Curd recipe is a must have. As the Holidays are quickly approaching, this is a food item you will get good use out of for many different recipes. You’ll love how versatile citrus curd can be…
Bon Appétit!
Here are some other delicious condiment recipes for you to try…
– Citrus Cranberry Sauce
– Pomegranate Molasses
– Homemade Mayonnaise
– Spicy Red Pepper Jelly
– Strawberry Jam with Orange Zest
– Basil Lemon Butter
and for even more condiment recipes, click on this link… Recipe Category • Condiments
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Homemade Orange Curd
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Ingredients
- 3 large free-run egg yolks
- 1 large free-run egg
- 6 tbsp. powdered sugar tips & tricks
- 1/8 tsp. ground Himalayan sea salt
- 1 cup freshly squeezed orange juice tips & tricks
- 1 tbsp. orange zest
- 1/2 tbsp. lemon zest
- 1/4 cup unsalted butter, sliced in small pieces tips & tricks
Directions
- In a mixing bowl, whisk together egg yolks, whole egg, sugar and salt; set aside.
- In a small saucepan over medium heat, add orange juice with lemon and orange zest. Bring to a gentle simmer.
- Temper the eggs by slowly pouring in a couple ladles of the juice mixture, whisking constantly. Add the egg mixture to the saucepan and, whisking constantly, cook for 8 minutes or until the sauce thickens.
- Remove from the heat and add the sliced butter, one at a time, stirring well between each addition.
- Pour the mixture through a fine sieve sitting over a large measuring cup; discard any solids. Transfer the curd to an air-tight container and let it cool completely before transferring to the fridge. It can be used within 5 days or kept in the freezer for up to 3 months.
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