Ingredients
Fruit and Zest
- 3 oranges (zested and ½ cup fresh juice)
- 1 lemon (zested and 1 tablespoon fresh juice)
Wet Ingredients
- 2 large eggs
- 4 egg yolks
- ½ cup butter (1 stick)
Dry Ingredients
- 1 ½ cups granulated sugar
- ¼ teaspoon salt
Instructions
- Zesting the Fruit: Use a zester to carefully zest the outer colored skin of all three oranges and the lemon, avoiding the bitter white pith underneath. Collect at least 1 tablespoon of orange zest and 1 teaspoon of lemon zest for maximum flavor.
- Juicing: Cut 1 to 2 of the oranges and squeeze out ½ cup of fresh orange juice. Then squeeze the lemon to get 1 tablespoon of fresh lemon juice. Set these juices aside.
- Combine Ingredients in Saucepot: Place a small saucepot over medium heat. Add the orange juice, lemon juice, all the zest, granulated sugar, whole eggs and extra egg yolks, butter, and salt into the pot.
- Mix and Melt Butter: Whisk the ingredients together continuously as the butter begins to melt. Once the butter is fully melted, whisk thoroughly to ensure there are no lumps in the mixture.
- Cook the Curd: Bring the mixture to a gentle boil while stirring constantly. Once boiling, reduce the heat to maintain a simmer. Continue stirring and simmering for 5 to 6 minutes until the curd thickens. Use a rubber spatula to scrape the bottom of the pot frequently to prevent burning.
Notes
- Ensure to zest only the colorful zest part of the citrus to avoid bitterness.
- Use fresh juice for best flavor rather than bottled juice.
- Constant stirring during cooking is critical to prevent curdling or burning.
- Once thickened, strain the curd if you want an extra-smooth texture.
- Store leftover curd in an airtight container in the refrigerator for up to 1 week.
- Prep Time: 7 minutes
- Cook Time: 8 minutes
- Category: Sauce/Spread
- Method: Stovetop
- Cuisine: British
