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All Reviews for Orange Curd
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Recipe Summary
Yield: Makes 1 1/2 cups
Ingredients
Ingredient Checklist
6 large egg yolks
3/4 cup sugar
Zest of 1 orange
1/4 cup plus 1 tablespoon freshly squeezed orange juice
2 tablespoons plus 1 1/2 teaspoons freshly squeezed lemon juice
1/8 teaspoon coarse salt
1/2 cup plus 2 tablespoons plus 1 1/2 teaspoons unsalted butter, cold, cut into small pieces
Cook's Notes
Curd can be refrigerated up to 1 1/2 weeks.
Gallery
Recipe Summary
Yield: Makes 1 1/2 cups
Gallery
Recipe Summary
Yield: Makes 1 1/2 cups
Recipe Summary
Yield: Makes 1 1/2 cups
Yield: Makes 1 1/2 cups
Makes 1 1/2 cups
Ingredients
Ingredients
- 6 large egg yolks
- 3/4 cup sugar
- Zest of 1 orange
- 1/4 cup plus 1 tablespoon freshly squeezed orange juice
- 2 tablespoons plus 1 1/2 teaspoons freshly squeezed lemon juice
- 1/8 teaspoon coarse salt
- 1/2 cup plus 2 tablespoons plus 1 1/2 teaspoons unsalted butter, cold, cut into small pieces
Directions
Combine yolks, sugar, orange zest, orange juice, and lemon juice in a heavy-bottomed saucepan; whisk to combine. Cook over medium-high heat, stirring constantly with a wooden spoon or heat-proof spatula (be sure to scrape sides of the pan), until the mixture is thick, 8 to 10 minutes. Let mixture come to a rapid simmer and cook, continually scraping sides of pan, for 2 minutes.
Remove saucepan from heat. Add salt and butter, one piece at a time, stirring until smooth. If desired, strain through a fine sieve into a medium bowl. Cover with plastic wrap, pressing it directly onto the surface of the curd to prevent a skin from forming. Refrigerate until chilled and very firm, at least 2 hours or up to 1 1/2 weeks.
Cook's Notes
Curd can be refrigerated up to 1 1/2 weeks.
Cook’s Notes
Curd can be refrigerated up to 1 1/2 weeks.
Reviews (4)
Add Rating & Review
12 Ratings
5 star values:
7
4 star values:
3
3 star values:
2
2 star values:
0
1 star values:
0
Reviews (4)
Add Rating & Review
12 Ratings
5 star values:
7
4 star values:
3
3 star values:
2
2 star values:
0
1 star values:
0
Add Rating & Review
12 Ratings
5 star values:
7
4 star values:
3
3 star values:
2
2 star values:
0
1 star values:
0
12 Ratings
5 star values:
7
4 star values:
3
3 star values:
2
2 star values:
0
1 star values:
0
12 Ratings
5 star values:
7
4 star values:
3
3 star values:
2
2 star values:
0
1 star values:
0
- 5 star values:
- 7
- 4 star values:
- 3
- 3 star values:
- 2
- 2 star values:
- 0
- 1 star values:
- 0
Martha Stewart Member
Rating: 5.0 stars
11/24/2019
Made this using the recommendations of other commenters and it turned out really nice. I could possibly use even a little more lemon than others suggested, but I really like that punch to balance the sugar.
Martha Stewart Member
Rating: 5 stars
04/09/2018
I agree with lindagal. I increased the orange juice to 1/3 cup and the lemon juice to 3 tablespoons. I also added some lemon zest to the orange zest. The curd came out fantastic! I’ll be putting it in between a two layer devils food cake with orange buttercream frosting, then topped off with chocolate mirror glaze. Yum!! BTW, straining through a sieve should not be an option since the end result should be a beautiful, smooth curd.
Martha Stewart Member
Rating: 5 stars
05/22/2013
I love the fact that this recipe has no gelatin... it's not needed! The curd was slightly too sweet for me, I was looking for a little brighter flavor so I just added a little more orange juice and lemon juice until it had the tartness I was looking for. I used it to fill dark chocolate cupcakes with ornage buttercream frosting and got rave reviews!
Martha Stewart Member
Rating: 5 stars
04/07/2012
Great recipe! Meringue Eggs turned out great! Now I want to eat this on a scone.
Martha Stewart Member
Rating: 5.0 stars
11/24/2019
Made this using the recommendations of other commenters and it turned out really nice. I could possibly use even a little more lemon than others suggested, but I really like that punch to balance the sugar.
Rating: 5.0 stars
Rating: 5 stars
04/09/2018
I agree with lindagal. I increased the orange juice to 1/3 cup and the lemon juice to 3 tablespoons. I also added some lemon zest to the orange zest. The curd came out fantastic! I’ll be putting it in between a two layer devils food cake with orange buttercream frosting, then topped off with chocolate mirror glaze. Yum!! BTW, straining through a sieve should not be an option since the end result should be a beautiful, smooth curd.
Rating: 5 stars
Rating: 5 stars
05/22/2013
I love the fact that this recipe has no gelatin... it's not needed! The curd was slightly too sweet for me, I was looking for a little brighter flavor so I just added a little more orange juice and lemon juice until it had the tartness I was looking for. I used it to fill dark chocolate cupcakes with ornage buttercream frosting and got rave reviews!
Rating: 5 stars
04/07/2012
Great recipe! Meringue Eggs turned out great! Now I want to eat this on a scone.
All Reviews for Orange Curd
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Orange Curd
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
