Orange curd

Orange curd

This curd is delicious on bread, toast or scones, or use it as a filling for a sponge cake.

By , 21 September 2015
Orange curd
  • Ready in: 30 mins
  • Serves: 33
  • Price: 13p per serving
Nutritional Info
Each 23g serving contains
  • Fat med
  • Saturates high
  • Sugars low
  • Salt high
  • Energy 276KJ 66KCAL
of your reference intake.
Typical energy values per 100g: 1200kJ/287kcal.
  • 2 large free-range eggs, plus 2 extra yolks
  • 225g caster sugar
  • 2 large oranges, zest and juice of
  • 2 tbsp lemon juice
  • 115g unsalted butter, cut into small cubes
  • Pre-heat the oven to 140C/120C Fan/Gas 1. Wash one medium or two small jam jars, then rinse well and put in the oven to sterilise them, or place in a dishwasher and run through on a very hot cycle.

  • Beat the eggs and yolks together in a large bowl. Stir in the caster sugar, orange zest and juice, lemon zest, and butter.

  • Put the bowl over a pan of simmering water, making sure it doesn't touch the water. Stir with a wooden spoon until the mixture is thick enough to coat the back of your spoon. Run your finger down the back of the spoon; if it leaves a path, the curd is ready.

  • Pour into jars and cover. Store in the fridge, where it will keep for up to three weeks.