Luscious, creamy and smooth, bright sunny orange and bursting with fresh orange citrus flavor, our Homemade Orange Citrus Curd is made using foolproof techniques. Perfect for gift-giving as well as everyday, holiday and special occasion desserts. It’s like sunshine on a spoon!
- 1 cup (240 ml) freshly squeezed and strained orange juice, about 3 medium navel oranges
- 1 cup (240 ml) freshly squeezed and strained tangelo juice, about 6 medium to 3 large tangelos (also known as honeybells)
- ¼ cup (60 ml) freshly squeezed and strained lemon juice, about 1 to 2 medium to large lemons
- 8 to 10 large egg yolks (mine weighed 150 g w/o shells), depending on size
- 1¼ cups (250 g) granulated cane sugar
- Pinch of fine-grain sea salt
- 2 tablespoons (12 g) freshly grated orange zest
- 6 tablespoons (about 85 g) chilled unsalted butter, cut into pats
- 1 tablespoon (15 ml) orange liqueur, optional
- ¼ to ½ teaspoon (about .57 g to 1.13 g) natural dry orange food coloring, optional
In a medium saucepan, bring orange and tangelo juices to a full boil over high heat. Reduce heat to medium and simmer, uncovered and swirling the pan frequently, until the citrus juices reduce to ¾ cup (180 ml), about 20 minutes.
Remove from heat and stir in ¼ cup (60 ml) lemon juice to make 1 full cup (240 ml) of citrus juice. Set aside to cool.
Add an inch (2.5 cm) or so of water to a medium, heavy nonreactive (non-corrodible) saucepan or bottom pan of a double boiler set. Bring water to a simmer over medium-high heat. Meanwhile, in a medium sized metal bowl (or separate glass bowl) or top pan (insert) of a double boiler set, beat yolks and sugar vigorously with a whisk until smooth and well blended, about 1 minute. (Mixture will be very thick at first, just keep at it.) Add combined citrus juices and salt, whisk until smooth. If mixed in separate glass bowl, scrape and pour into top pan of double boiler set.
Once the water reaches a simmer, reduce heat to low and place bowl over saucepan or top pan (insert) into bottom of double boiler. Do not allow water to touch the bottom of the metal bowl or top pan (insert) of the double boiler as this could scorch and possibly curdle the mixture. Cook whisking constantly until thickened, about 22 minutes. The mixture will change from translucent to an opaque light orange color and will coat the back of a wooden spoon yet still be liquid enough to pour. Do not allow the mixture to boil or it will curdle.
Remove promptly from heat and immediately whisk in orange zest to release oils. Add butter gradually, one piece at a time, whisking well to combine. Allow each addition of the butter to melt completely before adding more. If straining (this is optional to strain lemon zest and any coagulated egg) for a smooth curd, strain at once into a medium bowl and press strainer with the back of a spoon or rubber spatula until only the coarse residue remains. Discard residue.
If desired, dissolve natural dry orange food coloring in orange liqueur and stir into warm curd until evenly distributed and desired orange color is reached.
Allow curd to cool; cover by placing a layer of plastic food wrap or wax paper (cut to fit) directly on top of the surface of the curd. The curd will continue to thicken further upon resting and chilling. Transfer to airtight container and refrigerate.
Yield: Makes 2½ cups; about 612 g or 245 g per cup.
Before juicing lemons, heat fruit for 10 seconds in microwave oven on high power. Roll between hands or on work surface, pressing lightly on the fruit. This will release a significant greater amount of juice.
To prevent curdling, be sure to blend the sugar well with the yolks before adding the citrus juices. Use a double boiler (or a metal bowl placed over saucepan) with an inch or so of water in bottom pan or heavy nonreactive (non-aluminum) saucepan that conducts heat evenly.
Do not allow the curd mixture to boil. Remove immediately from heat once curd is thickened and, if straining (this is optional to strain the citrus zest), strain at once as the residual heat will continue to cook the curd.
If you have an accurate candy thermometer, check the temperature of the cooked curd. It should be 170ºF (about 77ºC). Store curd covered tightly in refrigerator. It will keep for 1 to 2 weeks.
Warning: The reason why a nonreactive (non-aluminum) saucepan should be used is because aluminum will react with the yolks and turn them a chartreuse (green) color.
To Freeze Homemade Orange Citrus Curd: Homemade Orange Citrus Curd freezes extremely well when very tightly sealed and will last for several months in the freezer. Since it does not freeze into a solid state, it can actually be spooned out as to the amount needed for dessert making which is great when preparing small desserts, single-serving desserts or filling a small batch of cookies. If freezing an entire batch of Homemade Orange Citrus Curd to thaw later, simply thaw the frozen curd while tightly sealed in the refrigerator overnight. The next morning, the curd will be ready to use in recipes. Homemade Orange Citrus Curd will only last 1 week after freezing and thawing.
Wicked Good Kitchen highly recommends selecting organic ingredients whenever possible.
For this recipe, we recommend organic oranges, tangelos (or honeybells) and lemons as well as eggs, grass-fed butter and granulated cane sugar. In addition, we recommend TruColor™ Natural Gel Paste Powder Food Coloring (natural dry orange food coloring) and either Cointreau® or Grand Marnier® orange liqueur.
Recipe Adapted From: Wicked Good Kitchen’s Homemade Lemon Curd recipe.
Original Recipe Source: WickedGoodKitchen.com
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