This velvety, smooth, citrussy orange curd makes a nice change from lemon curd. Spread it on freshly-baked bread or use it as a filling for a Victoria sponge cake.
Is orange curd the same as marmalade?
Orange curd and marmalade both share a distinctive orangey taste, and they're delicious on hot buttered toast - but that's where their similarities end.
Orange curd is a thick, creamy-looking spread which contains eggs and butter, and it's got a similar texture to custard. Marmalade, on the other hand, is a preserve made with sugar, water and lemons, and its end result is similar to a jelly or a jam. Marmalade also has a brighter, more intense citrus flavour with a balance of sweet and bitter notes from the citrus peel.
4 ingredients4 steps
Gluten Free
Nut Free
Vegetarian
Ingredients
MetricImperial
200gUnsalted butter (softened)Â
700gSilver Spoon White Caster SugarÂ
3Large oranges (zest & juice)Â
4Medium free range eggsÂ
Utensils
Saucepan
Bowl
Sterilised jars
Whisk
Nutritional information per 20g serving
Energy 90cal
Fat 3.5g
of which Saturates 2.1g
Carbohydrates 14g
of which Sugars 14g
Protein 0.5g
Salt 0.02g
Method
Step 1
Preheat the oven to 140°C (fan 120°C fan, gas mark 1). Wash two or three jam jars thoroughly in hot soapy water, rinse, and put them in the oven for 10 minutes to sterilise them.
Step 2
Place the butter, sugar, orange zest and orange juice into a large bowl and microwave on full power for 2 minutes or until the butter has melted. Alternatively, you can place these ingredients into a large bowl over a pan of gently simmering water until the butter has melted and you're able to combine the mixture.
Step 3
Break the eggs into a jug and beat them well. Measure out 300ml of the beaten egg, and pour this into the orange mixture. Continue to cook the mixture in the microwave, stirring every 20-30 seconds until it has thickened. If you're using your hob, continue to mix over the simmering water, stirring until the mixture has thickened.
Step 4
Pour the orange curd through a sieve to remove any large pieces of zest, then pour into the sterilised jars. Cover loosely with a lid or wax disc and cellophane pot cover. Leave the curd to cool in the jars for 30 minutes, then tighten the lids. Label them and store in the fridge for up to 1 month.
2 Baker Ratings
Makes a nice change from lemon curd - I'm a big fan!
Love this?
Really easy to make. First effort spot on , then tried to make double....not a good idea just couldn't get it to thicken ! So next time it's just what this recipe says. I have made this twice in 7 days ......donation to local fund raising effort !
