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Orange Curd

Orange Curd

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Orange Curd (1)O range Curd

You will need:

3 large oranges

1 lemon

1 lb castor sugar

6 eggs (beaten)

4 oz butter (unsalted)

  •  Peel the zest from one of the oranges and the lemon – I use a potato peeler rather than a zester as it will all be going in the food processor anyway)
  • Add the zest to the food processor along with the sugar and blitz until you are left with just an orangey, tangy sugar with flecks of zest
  • Place a large heatproof bowl over a pan of gently simmering water (make sure the bowl isn’t touching the water)
  • Gently melt the butter and while it’s melting, juice the oranges and lemon
  • Add the zesty sugar, the juice (through a sieve to avoid pips) and the eggs to the bowl and stir until the sugar has melted
  • Keep heating gently and stirring occasionally until the mix starts to thicken (approx 50 mins)

Don’t panic if this happens – it will come together at the end!

curd early1

  • Pass the whole lot through a sieve (this isn’t necessary unless you’re puritanical about wanting a completely smooth curd – otherwise you can keep it with flecks of zest)
  • Ladle into hot, sterilised jars and seal
  • Keeps for approx 2 weeks in the fridge

 

 

Colette Broomhead

I am a 30 something mother of 2 little boys and I live with them and my husband in Nottingham. My passions are my family and friends, my kitchen, my cookery books and all things food and drink!

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