Easy Orange Curd

NZ House & Garden - - EXTRA HELPING / ORANGES -

There are so many ways to en­joy this sunny curd, in­clud­ing spread­ing it on cake lay­ers and pavlo­vas, fill­ing tarts and crêpes, swirling it into yo­ghurt or por­ridge, and top­ping off waf­fles and scones.

150ml orange juice

1 ta­ble­spoon le­mon juice

150g un­salted but­ter

180g caster sugar

3 jumbo eggs plus 2 jumbo egg yolks

Place orange juice, le­mon juice, but­ter and caster sugar in a medium saucepan over mod­er­ate heat and stir un­til but­ter is melted and sugar is dis­solved.

Whisk to­gether eggs and ex­tra egg yolks. Grad­u­ally add orange mix­ture, stir­ring con­tin­u­ously.

Re­turn mix­ture to pan and cook over a low to mod­er­ate heat while stir­ring, un­til thick­ened and mix­ture coats the back of a spoon – about 5 min­utes. Do not boil or the curd will sep­a­rate and be­come grainy. As soon as you feel the mix­ture thicken, take it off the heat.

Cool to room tem­per­a­ture then store in the fridge, where it will keep for about a week. Makes 2¾ cups

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