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.
220gr caster sugar
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.