| Level: | Easy |
| Total: | 20 min |
| Prep: | 10 min |
| Cook: | 10 min |
| Yield: | 3 cups |
Ingredients
- 4 oranges, at room temperature
- 1 1/2 cups sugar
- 1/4 pound unsalted butter, at room temperature
- 4 extra-large eggs, at room temperature
- 1/2 cup freshly squeezed orange juice
- 1/8 teaspoon kosher salt
- 16 long stem strawberries, for dipping
Instructions
- Remove the zest from the oranges with a vegetable peeler, being careful to avoid the white pith. Put the zest in the bowl of a food processor fitted with a steel blade. Add the sugar and pulse until the zest is very finely minced.
- Cream the butter in the bowl of an electric mixer fitted with a paddle attachment. Add the sugar/orange zest mixture and mix until light and fluffy. Add the eggs, one at a time, then add the orange juice and salt. Mix until combined.
- Pour the mixture into a 2-quart saucepan and cook over low heat until thickened, about 10 minutes, stirring constantly. The orange curd will be ready when it coats a spoon, and it will register about 175 degrees F on a candy thermometer. Be careful not to overcook, or it will curdle. Remove from the heat and let cool or refrigerate.
- Place the orange curd in a bowl and decoratively arrange the strawberries on a serving platter around the bowl.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 267 |
| Total Fat | 11 g |
| Saturated Fat | 6 g |
| Carbohydrates | 39 g |
| Dietary Fiber | 2 g |
| Sugar | 37 g |
| Protein | 4 g |
| Cholesterol | 108 mg |
| Sodium | 57 mg |
Reviews
I’ve made this recipe dozens of times, gifted it to friends, frozen extra to have during the year. It is fabulously easy. I love not having to separate the eggs, comes together in minutes, . .Never had a problem with it.
Yum
I have made many curds and this turned out terrible. I followed everything to a T and after an hour of cooking it finally thickened and tasted like sweet egg whites. Had to be dumped along with the $15 of groceries it took to make. I definitely do not recommend.
Do not use this recipe. This does not seem like a tested recipe. I should’ve read the reviews first – should only be yolks to start with….do not use this recipe. Too much work to try to fix it….had to throw away and start again.
This recipe didn’t turn out good despite following the recipe and honestly should have checked the comments first. Much too watery and also way too sweet with somehow not enough orange flavor. Don’t plan on making this again and don’t how this recipe even has above 3 stars somehow.
This is almost identical to her (wonderful) lemon curd recipe. Both recipes use the same amount of sugar, which seems odd for obvious reasons of relative tartness. I made this recipe twice, once as written and once with only one cup sugar, and definitely preferred the version with less sugar. It has a fresh orange quality while the other is closer to cloying. Both were eaten with pleasure, though.
I find I need to cook both recipes a little longer and at little higher heat to get them to thicken, but both do and I like the resulting texture. You can sieve out the zest if it bothers you, but I both like the slight added texture and find the technique (in food processor with sugar) works well, with patience.
I made this recipe to put in my macrons. I use and immersion blender to combine the sugar and the orange. I blended it for close to 15 minutes and there were still unpleasant chunks of zest in the curd. It was very watery and never came together. I used 2 egg yolks and 2 whole eggs and it still was watery. But it added a nice orange flavor to my macrons.
1) This recipe is far too sweet for my taste. Oranges are usually pretty sweet so very little sugar is needed. I used 1 tbsp of white sugar per medium orange and it was perfect. If I put no sugar the curd tasted like mild, citrusy, creamy scrambled eggs. 2) All whole eggs makes the curd kind of eggy, and on its own it stays soft set. I added yolks, for a total of one whole egg and one yolk per medium orange. The flavor was excellent, but the set didn’t firm up. 3) I FOUND A WAY TO SET THE CURD MORE FIRMLY. https://www.baking-sense.com/2015/03/23/curd-glorious-curd/ She adds a small amount of gelatin, and as a bonus she has an interesting technique. It’s perfect to fill cakes.
Consistency of this curd was all wrong. Made it again using yolks only and it was great.
I just made a double batch even though it had mixed reviews. It was easy to make and after reading the reviews I decided that it was not thick enough so I added corn starch and wish I hadn’t. What was on the candy thermometer before adding the corn starch was silky and smooth. Not sure if it made a difference or not. I used blood oranges and used a little red food coloring to brighten it up. Not sure about the taste but I keep going back for another lick.