Orange curd

  • Total Time

    40m
    • Prep Time

      20m
    • Bake Time

      20m
  • Makes

    2
  • Skill Level

    Easy
  • Dietary Needs

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This velvety, smooth citrus orange curd makes a nice change from lemon curd. Spread it on fresh baked bread or use as a filling for a Victoria sponge cake

Method

  1. Preheat the oven to 140°C (fan 120°C fan, gas mark 1). Wash 2 or 3 jam jars in hot soapy water and then rinse and put in the oven for 10 minutes to sterilise.

  2. Place the butter, sugar, orange zest and juice into a large bowl and microwave on full power for 2 minutes or until the butter has melted. Or you can place in a large bowl over a pan of gently simmering water if you prefer.

  3. Break the eggs into a jug and beat. Measure 300ml of the beaten egg and pour this into the orange mixture and continue to cook in the microwave, stirring in between until it has thickened. Or continue to cook on the hob over simmering water, stirring until thickened.

  4. Pour the curd through a sieve then pour into the sterilised jars. Cover loosely with a lid or wax disc and cellophane pot cover. Leave to cool for 30 minutes then tighten the lids. Label and store in the fridge for up to 1 month.

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