Homemade Orange Curd
This versatile Orange Curd can be used in several different recipes, making it a must have in your kitchen!
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.