Orange curd or Lemon Curd, depending on my mood is one condiment I always like having in my fridge. It's a pantry staple that serves so many purposes - you can use it as an ice-cream topping, spread over toast/pancake/crepes/waffles, stuffed inside bread rolls, as a glaze for cakes or even eat a spoonful out of the bottle when a sweet craving hits. It is a rich, calorie laden dish so use it as a treat!
It is a slightly time consuming dish to cook, but well worth the effort. The key is to choose really tart oranges to offset the sweetness of sugar and richness of eggs and butter. To make lemon curd just substitute the oranges with tart lemons. Also I am naughty and like to add a dash of limoncello to my lemon curd. You could use an orange liqueur like Drambuie in your Orange Curd - just saying!
Ingredients:
Butter - 115 grams
Oranges - 2 medium
Eggs - 3
Sugar - 1 and 1/4 cup
Salt - 1/2 tsp
Method:
Zest oranges, then juice them to get about 1/2 cup juice. Combine orange zest and juice in a saucepan. Add remaining ingredients and start heating over a bain marie (place saucepan over a pot of boiling water and ensure the saucepan does not touch the boiling water) and keep stirring constantly. After about 5 minutes the mixture should start to boil gently. Continue boiling, stirring constantly and you will see the mixture begin to thicken. Remove from heat and strain to remove all the bits of cooked egg. Make sure you get a smooth, glossy curd (strain again if you haven't managed to remove all the cooked egg bits). Cool to room temperature before using. Store in the fridge and this will stay for at least 2 weeks.
If you would like to avoid the hassle of straining the mixture then instead of 3 whole eggs use 6 egg yolks, I would still strain it to get a smooth curd.
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