Ingredients:
- 4 medium oranges (zest and juice)
- 1 cup granulated sugar
- 4 large egg yolks
- 1 stick unsalted butter (cut into small pieces)
- 1 tablespoon lemon juice (optional, for added tartness)
- Pinch of salt
Instructions:
- Prepare the Ingredients: Zest the oranges and juice them. You’ll need about ¾ cup of fresh orange juice. Set aside the zest and juice.
- Set Up a Double Boiler: Fill a medium saucepan with about an inch of water and bring it to a simmer. Place a heatproof bowl over the saucepan, ensuring it doesn’t touch the water.
- Mix the Base: In the heatproof bowl, whisk together the egg yolks, sugar, orange juice, lemon juice (if using), orange zest, and salt.
- Cook the Mixture: Place the bowl over the simmering water. Stir constantly with a whisk or wooden spoon to prevent the eggs from curdling. Cook for about 8-10 minutes, or until the mixture thickens and coats the back of a spoon.
- Incorporate the Butter: Remove the bowl from the heat and stir in the butter pieces, one at a time, until fully melted and incorporated. This will give the curd its creamy texture.
- Strain for Smoothness: For a silky finish, strain the orange curd through a fine-mesh sieve into a clean bowl to remove the zest and any cooked egg bits.
- Cool and Store: Let the orange curd cool to room temperature. Transfer it to sterilized jars and seal tightly. Store in the refrigerator for up to two weeks.
Tips for Success:
- Avoid Overheating: Keep the heat low to prevent the eggs from scrambling.
- Customize Sweetness: Adjust the sugar to your taste for a sweeter or tangier curd.
- Versatile Uses: Use orange curd as a filling for tarts, a topping for pancakes, or a spread for scones.
This homemade orange curd is a versatile and delightful addition to your culinary repertoire. Its bright, zesty flavor is sure to impress! Let me know if you’d like pairing suggestions or creative ways to use it.