Ingredients
Equipment
Method
- Add freshly squeezed juice to a small saucepan placed over medium heat. Simmer until reduced to 1/4 cup. Take off heat and pour into bowl. Add zest and lemon juice to orange juice and set aside to cool.
- In another small saucepan whisk together your egg, egg yolk and sugar. Once incorporated whisk in your cooled juice mixture and place over medium low heat.
- Whisk constantly until the mixture has thickened to a pudding-like consistency, about 6 to 8 minutes.
- Strain the mixture into a clean bowl and stir in cubed butter and salt until smooth.
- Cover the curd with plastic wrap touching the surface and chill until ready to use. Up to one week.
Notes
- Storage: Keep your curd in an airtight container in the refrigerator for up to a week. It’s perfect to have on hand for breakfast or snacks.
- Pairing: Valencia Orange Curd pairs beautifully with pancakes, waffles, or even spread on toast. It can also be used as a filling for cakes or cupcakes!
- Freezing: You can freeze Valencia Orange Curd for longer storage. Just pour it into a freezer-safe container, leaving some space for expansion, and it can last up to three months.
- Variations: Feel free to experiment! Try incorporating other citrus fruits like lime or grapefruit for a unique twist on the flavor.
- Serving Suggestions: Serve it with pastries or use it in desserts like tarts and trifles. It adds a refreshing zest to any dish!