LOCATION: Recipes >> Preserving >> Orange Curd 01
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Orange Curd 01
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Orange Curd
2 lg oranges, zest and juice of
2 oz butter
1 lemon, juice of
8 oz loaf sugar
4 eggs
Finely grate the orange rind, Squeeze the juice from the orange
and lemon and remove the pips. Thoroughly whisk the eggs. Place
the butter in a double pan (Big pan with boiling water with a
smaller pan, or bowl, inside it). When the butter has melted add
the grated rind, juices, sugar and eggs. Cook gently (still in
the double pan) until the curd thickens, stirring frequently to
obtain an even consistency.
Bottle as you would any preserve/jam/jelly.
Delicious spread on hot buttered toast. We also use it as a open
topped pie filler. Bake the pastry case blind (or buy one which
is easier) fill it with orange curd.
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