Fresh From Florida
Easy Orange Curd Recipe
Easy Orange Curd
The winter months here in Florida are abundant with every type of citrus available. Backyard trees have ripe fruit drooping from the branches. Sadly most of that fruit goes to waste. I image the owners of those trees just don’t know what to do with all that fresh fruit.
That’s not the case for me. Even if I didn’t have an idea what to do with all that fruit I would find a way to use it. I’d pick it and share it with family and friends to keep it from going to waste.
This orange curd recipe is just one of many more citrus recipes I hope to bring to you here on my blog.
A fruit curd can be used in many ways. As a topping for toast or an English muffin for breakfast. A dollop or two in a bowl of yogurt. Or you can use it for a cake or cupcake filling.
Until recently the only curd I ever saw was a lemon curd. These days you can find a recipe for almost any type of citrus curd. I even saw a recipe for pomegranat curd on the internet.
I’ve lived in Florida most of my adult life so I’m very aware of any recipe using citrus. I used to watch in wonder as Marta Stewart whipped up a batch of lemon curd in her double broiler and cautioned to carefully whisk and whisk so the eggs didn’t scramble as the pot of ingredients temperature rose.
All those cautions turned me off of attempting to make a lemon curd. That’s not the case anymore. Gone is the double broiler. You still need to whisk while your making it but it’s no where near as difficult as Martha made it seem.
Go ahead and give it a try. You won’t be disappointed.
Go ahead and give it a try. You won’t be disappointed.
- Orange Curd made with fresh Florida Oranges
How to Make Orange Curd
makes 1 1/2 pints
1 1/2 to 2 oranges
1 ½ cups sugar
1 stick unsalted butter
5 large eggs
½ cup orange juice
1 tbs orange zest
In the bowl of a stand mixer mix the sugar and orange zest for about 2 minutes to release the orange oils.
Add butter to the bowl and cream until pale yellow.
Add eggs one at a time and mix until completely incorporated.
Turn mixer on low and slowly add orange juice. o:p>
Pour mixture into a heavy sauce pan and heat on medium high, whisking constantly until thickened and has reached 175 F on a thermometer.
Be sure to continually whisk to avoid separation. You don’t want the eggs to separate and cook.
Once thickened, to remove any lumps strain through a fine mesh strainer into a bowl. Cool, uncovered on the counter completely and then refrigerate.
Makes 1- 1/2 pint. You can double this recipe with no problem if you need to.
Looking for more citrus recipes?
Thanks for stopping by!
Ooh, yum. I've always been intimidated by lemon curd, so I've never tried. Can the orange be substituted? I think I'm going to try both. Thanks for the inspiration and clear, simple process. Hmmm, I wonder about grapefruit…..
Oh that is beautiful. Now you have me dreaming of scones and orange marmalade … for dinner.
I always wondered what makes it "curd!" I've got a whole lotta of oranges and I think I need to add this to my recipe list! YUM!
Love this! Can't wait to make it. Posted on my pinterest board to share.
the recipe says mix the sugar and orange zest for 2 minutes to release the orange oils, then add the sugar. I'm not understanding that since the first step was add the sugar?