Lemon and orange curd

Lemon and orange curd

By
From
My Favourite Ingredients
Makes
500 g
Photographer
Jason Lowe

Sharp, yet sweet and comforting, this is a really satisfying thing to make. Old-fashioned in a way, it has a deep, nostalgic flavour, triggering memories – flavours that achieve this are particularly special to me. You can vary the taste by adding the juice of other citrus fruit, like blood oranges, as I have here. But don’t be tempted to omit the lemon altogether as its acidity is needed to prevent the curd from becoming overly sweet.

Ingredients

Quantity Ingredient
2 unwaxed lemons, finely grated zest and juiced
1 blood orange, finely grated zest and juiced
140g caster sugar
6 egg yolks
180g unsalted butter, cut into small pieces

Method

  1. Mix the lemon and orange zest and juice, sugar and egg yolks together in a heatproof bowl until well combined. Stand the bowl over a pan of simmering water (or simply pour the mixture straight into a medium heavy-based saucepan and place over a very low heat if you are confident that you can keep the direct heat low enough).
  2. Stir continuously with a wooden spoon as the mixture begins to warm and gradually thicken. Don’t allow it to boil or it will curdle. Once the curd is thick enough to coat the back of the spoon, about 7–10 minutes, remove from the heat.
  3. Immediately stir in the butter, cube by cube. Strain the curd through a fine sieve into a clean bowl or a warm sterilised jar. Cover or seal and store in the fridge. It will keep for a good week or so.
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