Made with fresh orange juice and zest, this curd is buttery smooth and silky in texture. When preparing this recipe for orange curd, you have the option of using either navel, cara cara, or blood oranges.
– 40g or 1/2 cup minus 1 tablespoon granulated sugar– Zest of 2 large navel or cara cara oranges or 3 blood orange– 3 large egg– 120g or ½ cup freshly squeezed orange juice navel, cara cara or blood orange– 2 tablespoons freshly squeezed lemon juice– 58g or 4 tablespoons butter cold and sliced– Pinch fine sea salt– 1 tablespoon tapioca or cornstarch
INGREDIENTS
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INSTRUCTION
Put the sugar in a pot and sprinkle the orange zest on top of it. Rub the zest into the sugar with your fingers until you can feel the oils coming out and the sugar starts to feel like wet sand .
STEP 1 .
Put in the lemon and orange juice. Put the eggs and a pinch of salt in a different bowl and mix them together using a whisk. Put the butter in a bowl with a fine mesh sieve on top of it after cutting it up.
STEP 2.
Add the starch to the pot with the eggs and mix them well with a whisk. Place on medium-low heat and start cooking. As the curd cooks, stir it with a wooden spoon or a rubber spatula.
STEP 3.
It will get warmer and thicker as you stir it. The bottom will get thicker first. Stir it around until it reaches 165 F, which means it should cover the back of a spoon.
STEP 4.
Through the sieve, pour the thickened curd into the bowl. Scrub it to get out as much curd as you can. Scrub the sieve's bottom too.
STEP 5.
Stir the curd until all the butter is melted and the curd is smooth and runny. Put the mixture in a jar that can't get hot and let it cool to room temperature.
STEP 6.
Next, store it in the refrigerator so that it can be preserved. In the refrigerator, curd has a shelf life of approximately two weeks.