Orange Curd
Updated May 3, 2024
- Total Time
- 12 minutes
- Prep Time
- 8 minutes
- Cook Time
- 4 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:1½ cups
- 3blood oranges, peeled
- ¼pound unsalted butter
- ¼cup granulated sugar
- 3eggs
- 1tablespoon fresh lemon juice
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
230 calories; 17 grams fat; 10 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 16 grams carbohydrates; 2 grams dietary fiber; 15 grams sugars; 3 grams protein; 33 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Cut peeled oranges in half as if for juicing. Squeeze out as much juice as possible with your hands into a sieve over a 4-cup glass measure. With the back of a wooden spoon, squeeze any remaining juice from the pulp through the sieve into the measure (you should have about Y cup). Discard pulp.
- Step 2
Add butter and sugar to orange juice. Cover tightly with microwave plastic wrap and cook in a 650- to 700-watt oven at 100 percent power for 3 minutes. Prick plastic to release steam. Remove from oven; uncover.
- Step 3
In a small bowl, lightly whisk eggs to combine. Gradually whisk about ½ cup of orange mixture into the eggs to warm them. Thoroughly whisk the warmed eggs back into the orange mixture. Cook, uncovered, at 100 percent power for 1 minute.
- Step 4
Remove from oven and whisk to combine. Return to oven and cook, uncovered, at 100 percent power for 45 seconds longer.
- Step 5
Remove from oven and immediately pour into a blender. Add lemon juice and process for about 45 seconds, or until smooth.
- Step 6
Scrape into bowl or plastic container and refrigerate until cold.
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Cooking Notes
Randy
Looking at the ratios involved and also judging from the total final yield of 1 1/2 cups, you should use 3/4 cup of blood orange juice. Leave the peel on the oranges for ease of juicing. Start with juicing just 2 oranges; then juice another if needed. Also: add 1 TBL of zest from the oranges for fuller flavor. I would also increase the lemon juice to 2 TBL. Some blood oranges lack the acidity to set the curd. Strain the curd in Step 6 for a smooth texture. Cover surface w/plastic wrap and cool.
quirk
step one--Y cup???
Randy
Looking at the ratios involved and also judging from the total final yield of 1 1/2 cups, you should use 3/4 cup of blood orange juice. Leave the peel on the oranges for ease of juicing. Start with juicing just 2 oranges; then juice another if needed. Also: add 1 TBL of zest from the oranges for fuller flavor. I would also increase the lemon juice to 2 TBL. Some blood oranges lack the acidity to set the curd. Strain the curd in Step 6 for a smooth texture. Cover surface w/plastic wrap and cool.
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