EASY ORANGE CURD RECIPE
Steps:
- In a medium saucepan, combine all ingredients and cook over medium heat, constantly stirring until the mixture is thick enough (it usually takes me 10 minutes to get the consistency I want).
- Remove from heat and carefully transfer the hot mixture into a heat-proof container. Use a strainer when transferring so you end up with smooth, silky, pure orange curd.
- Allow to cool slightly then place a layer of plastic wrap directly on the surface of the curd (this prevents skin from forming), cover and refrigerate overnight.
Nutrition Facts : Calories 53 kcal, Carbohydrate 5 g, Protein 1 g, Fat 4 g, SaturatedFat 2 g, Cholesterol 12 mg, Sodium 34 mg, Sugar 5 g, ServingSize 1 serving
BLOOD ORANGE CURD
This is an awesome recipe to enjoy blood oranges during their short season! Use the curd with anything from puff pastry to yogurt or as a donut filling!
Provided by Diana71
Categories Desserts Fillings Fruit Fillings
Time 40m
Yield 16
Number Of Ingredients 5
Steps:
- Zest 2 blood oranges and set aside. Juice enough blood oranges to make 3/4 cup juice after straining out pulp and seeds.
- Whisk blood orange juice, sugar, eggs, and salt together in a medium-sized pot. Warm slowly over low heat. Add butter and reserved zest. Cook, stirring constantly, until curd has thickened, 15 to 20 minutes.
- Pour curd into a bowl and cool on the counter for 15 minutes. Place a sheet of plastic wrap directly on top of curd and refrigerate until ready to use.
Nutrition Facts : Calories 124.4 calories, Carbohydrate 15.9 g, Cholesterol 45.9 mg, Fat 6.6 g, Fiber 0.7 g, Protein 1.4 g, SaturatedFat 3.9 g, Sodium 76.6 mg, Sugar 12.6 g
ORANGE CURD
Use this orange curd to make Meringue Eggs.
Provided by Martha Stewart
Yield Makes 1 1/2 cups
Number Of Ingredients 7
Steps:
- Combine yolks, sugar, orange zest, orange juice, and lemon juice in a heavy-bottomed saucepan; whisk to combine. Cook over medium-high heat, stirring constantly with a wooden spoon or heat-proof spatula (be sure to scrape sides of the pan), until the mixture is thick, 8 to 10 minutes. Let mixture come to a rapid simmer and cook, continually scraping sides of pan, for 2 minutes.
- Remove saucepan from heat. Add salt and butter, one piece at a time, stirring until smooth. If desired, strain through a fine sieve into a medium bowl. Cover with plastic wrap, pressing it directly onto the surface of the curd to prevent a skin from forming. Refrigerate until chilled and very firm, at least 2 hours or up to 1 1/2 weeks.
ORANGE CURD
Make and share this Orange Curd recipe from Food.com.
Provided by hectorthebat
Categories Oranges
Time 20m
Yield 33 serving(s)
Number Of Ingredients 5
Steps:
- Preheat the oven to 140C/120C Fan/Gas 1. Wash one medium or two small jam jars, then rinse well and put in the oven to sterilise them - or place them in a dishwasher and run through on a very hot cycle.
- Beat two eggs, plus two yolks, together in a large bowl. Stir in the caster sugar, orange zest and juice, lemon juice and butter.
- Put the bowl over a pan of simmering water, making sure it doesn't touch the water. Stir with a wooden spoon until the mixture is thick enough to coat the back of the spoon. Run your finger down the back of the spoon - if it leaves a path, the curd is ready.
- Pour into the jars and cover. Store in the fridge, where it will keep for up to three weeks.
Nutrition Facts : Calories 63.8, Fat 3.4, SaturatedFat 2, Cholesterol 30, Sodium 33.4, Carbohydrate 7.9, Fiber 0.2, Sugar 7.6, Protein 0.9
LIME, ORANGE OR LEMON CURD
Easy to make and so many uses, I like to mix a few tablespoons with some rum and drizzle that over coconut ice cream. Not to forget it is a nice gift.
Provided by PetsRus
Categories Sauces
Time 45m
Yield 3 cups
Number Of Ingredients 4
Steps:
- Soften the limes by rolling them back and forth with your hands on the kitchen counter; you will get more juice out of them if you do this.
- Grate the zest very finely, take care that you dont grate the white pith.
- Squeeze the juice out of the fruit; you will need 150mL.
- Put the rind (zest), butter, sugar and juice in a heatproof basin.
- Stand this over a pan of boiling water and heat until the sugar and butter have melted.
- Lower the heat, you dont want the water to boil now.
- Whisk in the eggs, when incorporated use a wooden spoon and stir until the curd has thickened and coats the back of the spoon, 20 to 25 minutes.
- Pour into hot jars, when cool label them.
- Use this recipe also to make orange or lemon curd, just make sure you have 150mL juice Keep in the fridge.
Nutrition Facts : Calories 638.1, Fat 34, SaturatedFat 20.5, Cholesterol 205.3, Sodium 319.8, Carbohydrate 85.3, Fiber 2.5, Sugar 77.1, Protein 5.1
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