Wednesday, 15 June 2011

Orange Curd

I made this for my Tiger Swiss Roll.  And then made another batch because it was so nice.  Yup.  I’m blowing my own fruit curd trumpet. 

This only makes a small 190gr jar with a little left over.  It’s the perfect size for two people, but it does do well if you double it up etc. 

2 oranges
½ lemon
220gr caster sugar
3 eggs
50gr butter
1tbsp orange flower water
1tbsp orange liqueur

1, Bring a pan of water to the boil and set a heatproof bowl on top of that making sure the water doesn’t touch the base of the bowl.
2, Zest the oranges and lemon and juice them.  Add them to the bowl.
3, Add the rest of the ingredients to the bowl and stir them gently until the butter has melted.
4, Slowly continuing heating up the curd until it starts to thicken.  If you heat it too quickly, it will split. 
5, When the curd is thick enough to leave a good coating on the back of a wooden spoon, remove from the heat and pour into sterilised jars.  


  1. Blow away the curd-trumpet as this looks just great! I recently made lemon curd for the first time, loved it, Orange curd is definitely next!!

  2. I do love orange curd and yours looks really good. I often make it with Seville oranges when they're in season.

  3. Lovely your orange curd!!! I'll try to make it.

  4. Thanks Kate, Phil and Tante!
    I agree that sevilles would be best for this too :)