Requiring only SIX ingredients, Orange Curd is a fresh, light and orange-y filling or topping that goes great on cakes, cookies, cupcakes or any baked treat!
Add the mixture to a medium saucepan and cook over medium-low heat until smooth. Increase to medium heat and cook, stirring constantly, until the mixture is thick and orange in color, about 10 minutes.
Remove from the heat and let cool. Pour into a bowl and press plastic wrap directly on surface to prevent skin from forming. Chill in refrigerator for up to 3 days.
I like using navel orange for this recipe, but juice from different types of oranges would lend for unique flavors. Try using tangerines or oranges to create tangerine or blood orange curd. YUM!
Always use fresh juice and zest. This is a key part of this recipe!
This curd turns out amazingly smooth, but for an even smoother end result press the mixture through a fine mesh strainer.
Use a heavy saucepan or a double boiler to heat the curd on the stove top.
Calories: 142kcal | Carbohydrates: 18g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 75mg | Sodium: 63mg | Potassium: 41mg | Fiber: 1g | Sugar: 18g | Vitamin A: 288IU | Vitamin C: 7mg | Calcium: 11mg | Iron: 1mg
If you loved this recipe, please rate the recipe and leave a comment below!